Wednesday, September 7, 2011

Grilled Fish Fillet over grilled Veggies, my delicious P.V.R.M. (Post Vacation Recovery Meal)

After 8 days discovering and enjoying California (a week full of delicious food, yummy ice cream, great wine from the Napa Valley, etc ...) followed by a week at home with our family visiting us from France, it is necessary to enjoy a light dinner at home tonight (necessary is the really the good word, trust me ;-)

BUT I'm not a crazy girl, a light dinner doesn't mean eating only a baby carrot and a piece of apple tonight (I need to treat myself and also ... to keep my hubby happy ;-)

SO, light means a well-balanced meal with fresh Fish, a lot of tasty Veggies & Herbs and a splash of Olive Oil, et voila !!

I decided to buy fresh Cod Fillets, Tomatoes, Red & Yellow Peppers, Onions and Zucchinis. You can choose different kind of fish and veggies.

I like the Cod because it has a mild flavor, low fat content and a dense, flaky flesh.
It is also it is cheap fish, perfect for a weekday night ;-)

I chopped all the vegetables and arrange them in layers into an oven safe dish. I added herbs, olive oil, salt & pepper (OMG, it smells so good !).

After 30mn in the oven, the veggies start melting, simmering in their juice !!

I added the fish on the top, and15mn later, the fish is just perfectly grilled ...

I served on warm plates with the juice.
Awwww.... that is a no-guilty, easy & tasty recipe !!!

A bientot et Bon Appetit !
Emilie your French Chef

La recette de Grilled Cod Fillet over grilled Vegetables

Ingredients for 4 people:

4 Fillets of your favorite fresh Fish : Salmon, Cod, Sole, Monkfish, Flounder ...
6 Tomatoes cut into very thin slices
1 Red sweet Pepper cut into very thin strips
1 Yellow sweet Pepper cut into very thin strips
6 Zucchinis cut into very thin slices
1 Onion cut into very thin slices
Herbs : Thyme, Basil, Chive, etc ...
Herbes de Provence
Olive Oil, Salt & Pepper

Preheat the oven to 400 degrees.

Drizzle a little oil in the bottom of a oven safe dish.
Arrange the vegetable slices in layers, starting with the tomatoes.
Drizzle a little of olive oil between the slices and sprinkle salt & pepper, garlic, and herbs between each layers. Add 1/2 cup of water and season with salt and pepper.

Roast for 30 minutes or until the vegetables are tender.

Remove from the oven and add the fish fillet on the top. Drizzle a tablespoon of olive oil on the fish.
Season with salt and pepper, herbes de Provence, and fresh Herbs (you can also add Parmesan on top if you want).

Roast for 15 mn or until the fish is cooked and have a beautiful brown color.

Serve hot on warm plate, with a bed of veggies and the fish on the top. 

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