Ingredients:
1 tablespoon vegetable oil
4 small red potatoes, sliced thin
2/3 cup red onions, sliced thin
1 teaspoon red pepper flakes
3/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon coarse sea salt (optional)
4 slices lemons, thin
1 1/2 lbs haddock
1 small zucchini, thinly sliced
1 yellow peppers, chopped
1 tomatoes, chopped
1/4 cup dry white wine ( * may substitute with fresh lemon juice mixed with water)
1/4 cup parmesan cheese, shredded
Directions:
Preheat oven to 375 degrees.
Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
Over moderate heat, cover and cook for 15 minutes, stirring frequently.
In a 9″ baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
Pour the wine over fish and vegetables.
Top with the potatoe mixture and garnish with parmsean.
Cover and bake in a 375 degree oven for 30 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.