Whitefish Baked with Summer Vegetables

Hola! It's been a while; dinners all summer have been super fresh & simple garden goods & grilled stuff.  We wanted fish tonight, for sure.  Had beautiful locally grown zephyr squash and ripe tomatoes & eggplant on their vines in the backyard.  Taking inspiration from one of my Dad's favorite fish dishes, I threw together a kind of Plaki (a Greek dish consisting of baked fish/vegetables), and switched it up from the usual mirepoix-ish ingredients and used what I had on hand!


Whitefish Plaki with Eggplant, Squash and Tomato 
Prep & cook time: 45 min
Nutrition Infos:  N/A too lazy to add today, but for sure diet friendly!

Ingredients:

• 1 wild-caught whitefish fillet (or cod, tilapia, perch, white sea bass...any will do)
• 1 small eggplant cut into discs and then in half
• 1 small summer squash (same way)
• 1 tomato (don't even waste your time with a conventional store-bought one) cut like the other veggies
• 3 cloves garlic sliced very thin
• 1/2 small white or yellow onion, sliced thinly
• Fresh thyme
• Sea salt, coarsely ground black pepper
• 1 lemon
• Olive oil

Pre-heat oven to 400.  Wash & prep veggies and toss in a bowl with a bit of olive oil, salt & pepper to taste.  Place fish fillet in a large baking pan. Pat dry and season with salt & pepper.   Spoon vegetable mixture over and around the fish.  Cover with aluminum foil and bake for 20 minutes.  Remove foil, stir vegetables and baste fish with the juices. Bake another 20 minutes uncovered, until fish is flaky and veggies soften up a bit. During the last 5 min, sprinkle fresh thyme and the juice of a lemon wedge or two over the dish (Stir again).   Seriously simple, delicious and nutrient-dense!  I prepped this in 5 minutes before yoga and stuck it in the fridge ready to go in the oven.  Serve by itself or over brown rice. 

Served with fresh steamed beet greens with lemon & evoo

Enjoy :)