Market Squash and Lemon Sole
I love a dinner where you throw everything in a dish, bake it off, and you have a full meal. This Market Squash and Lemon Sole is so damn easy and fast, you really have no excuse to make it. That is, unless you’re allergic to fish, but this would even be good if you substitute shrimp. I know many of us are veering off our diets during these times, but I personally believe this light summer meal justifies eating a heavy one the next day 😉.
Serves 2
Ingredients:
6 zucchini and/or summer squash, sliced into1/4 inch disks
12 cherry tomatoes, halved
1/2 a small red onion, cut into rings
1 tablespoon capers, drained and rinsed
4 sole or tilapia fillets, skinless
1/2 lemon zested and juiced and 1/2 cut into thin slices
Extra-virgin olive oil
Kosher salt and pepper
Extra lemon wedges (for serving)
Steps:
Preheat your oven to 425 degrees (non-convection)
In a 9 x 13 baking dish, toss the squash, tomatoes, red onions, and capers with 3 tablespoons of EVOO and season well with salt and pepper. Arrange nicely to uniformly cover the bottom.
Pat dry your fish and season both sides with salt and pepper. Place on top of the squash. Drizzle the lemon juice and sprinkle the zest on top of the fish. Place the sliced lemon on top. Drizzle a little more EVOO on top of everything. Cover with foil and bake for 20 minutes. Remove the foil and cook for another 10 minutes.
Serve family-style with extra lemon wedges. Enjoy!
