Fish with Summer Squash

Description
Contributed by Catsrecipes Y-Group
 * Source: Prevention Magazine  May 2006
 * 4 servings

Ingredients

 * 1 strip lemon zest, cut in thin slivers
 * 2 tbsp extra virgin olive oil
 * 1 large red onion, chopped
 * 8 oz zucchini, cut in ½ " chunks
 * 1 clove garlic, minced
 * 4 (4 – 6 oz) bass or other fish fillets, about 1" thick
 * 1 tbsp red wine vinegar
 * 1 tbsp water
 * 2 tbsp finely chopped fresh mint leaves

Directions

 * 1) Heat oven to 400°F.
 * 2) In 13"x9" baking dish, combine lemon zest, 1 tbsp oil and onion, reserving 1 tbsp onion.
 * 3) Spread in even layer.
 * 4) Roast onion until tender, stirring occasionally, about 15 minutes.
 * 5) Remove from oven.
 * 6) Stir in zucchini, squash and garlic.
 * 7) Return to oven and roast 10 min.
 * 8) Remove from oven.
 * 9) Increase oven temp to 450°F.
 * 10) Push vegetables to 1 side and add fish.
 * 11) Spoon vegetables over fish.
 * 12) Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
 * 13) Meanwhile, combine remaining oil with vinegar, water, mint leaves and remaining onion.
 * 14) Spoon over bass fillets and serve.

Nutritional information
Per Serving: 211 cal | 22 g protein | 8 g carb | 10 g fat | 1.5 g sat fat | 91 mg chol | 2 g fiber | 125 mg sod