- 1 tablespoon olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 medium zucchini, sliced
- 1/2 cup roasted red peppers, sliced
- 12 black or kalamata olives
- 3 tablespoons drained capers
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh parsley
- Salt and ground black pepper
- 1 1/2 pounds fresh fish fillet
- Lemon juice
- Coat a large no-stick skillet with no-stick spray. Add the oil and warm over medium heat. Add the onions and garlic. Cook for 2 minutes. Stir in the zucchini and cook for 5 minutes. Add the red peppers, olives, capers, basil, parsley. Reduce the heat to medium-low. Cook, stirring frequently, for 5 minutes, or until the zucchini is soft and the mixture is well-blended. Season with the salt and black pepper.
- Preheat the broiler. Coat a broiler pan with no-stick spray. Place the fish on the pan and sprinkle with the lemon juice. Broil 4 inches from the heat for 10 minutes per 1-inch thickness of fish, or until the fish flakes easily when tested with a fork (if using firm-fleshed fish, turn the fish over halfway through the cooking time).
- Serve with the vegetable mixture spooned over the top.