Sea Bass with Vegetable Melange

 

1

tablespoon butter or stick margarine

1

medium onion, chopped (1/2 cup)

2

medium carrots, cut into 2x1/4x1/4-inch strips (1 cup)

1

medium red bell pepper, cut into 1/4-inch strips

1

small zucchini, cut into 2x1/4x1/4-inch strips (1 cup)

1

teaspoon grated lemon peel

1/4

teaspoon salt

1/8

teaspoon dried tarragon leaves, if desired

1

pound sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch

thick

1

tablespoon butter or stick margarine, melted

2

tablespoons chopped fresh parsley

1

teaspoon grated lemon peel

1

tablespoon lemon juice

• 1 Heat oven to 425°.
• 2 Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.
• 3 Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.
• 4 Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.