Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
30 min. |
45 min. |
4 |
0 |
Drumfish and Vegetable Bake
Drumfish a simply delicious fish fillet that is low in cost and goes well with any mix of roasted/baked vegetable.
Ingredients:
1/2 cup of diced asparagus
|
1 small eggplant, sliced ¼
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1 medium yellow squash, sliced ¼
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1 lb. tomatoes, sliced ¼
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1 large onion, sliced into circles
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3 tbsp. balsamic vinegar
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1 tbsp. olive oil
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2 cloves garlic, minced
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½ tsp. dried thyme (or 1 tsp. fresh)
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½ tsp. dried Basil (or 1 tsp. fresh)
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½ tsp. dried oregano (or 1 tsp. fresh)
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Salt and black pepper to taste
|
1 tbsp. of panko bread crumbs
|
2 tbsp. Parmesan cheese, finely grated |
2 lbs. of drumfish (4 fillets) seasoned |
Instructions:
1 | Preheat oven to 350°. Spray a large (9x13”) baking dish with nonstick cooking spray.
|
2 | Toss the sliced veggies with the balsamic vinegar and olive oil. Layer the vegetables in the baking dish, lightly season each layer with salt and pepper.
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3 | In a small bowl, mix the garlic, herbs, breadcrumbs and Parmesan. Sprinkle evenly on top of the layered vegetables.
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4 | Place drumfish fillets on top of the vegetables with 1 tsp of black pepper and salt. Let sit on the pan for 15 minutes to season. Cover with foil. |
5 | Bake for 30 minutes, then remove foil and bake 10-15 minutes more or until vegetables are tender, cheese is melted and breadcrumbs are golden and crisp.
|
6 | Serve while hot with wedges of lemon or lime. |