Greek Lemon Fish and Vegetable Toss

Ingredients

• •2 fillets white fish (such as cod or tilapia)
• •1 cup cherry tomatoes, halved
• •1 cup zucchini, sliced
• •1 cup bell peppers, sliced (any color)
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •1 lemon, zested and juiced
• •1 teaspoon dried oregano
• •Salt and pepper to taste
• •2 tablespoons fresh parsley, chopped (for garnish)
• •Lemon wedges (for serving)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add minced garlic and sauté for 1 minute until fragrant.

3. 3

   Place the fish fillets in the skillet, season with salt, pepper, and half of the lemon juice. Cook for about 4 minutes on each side or until the fish is cooked through and flakes easily.

4. 4

   Remove the fish from the skillet and set aside.

5. 5

   In the same skillet, add cherry tomatoes, zucchini, and bell peppers. Sauté for 5-7 minutes until vegetables are tender but still crisp.

6. 6

   Stir in the lemon zest, remaining lemon juice, and dried oregano. Toss to combine.

7. 7

   Return the fish to the skillet and gently toss everything together to combine the flavors.

8. 8

   Serve hot, garnished with fresh parsley and lemon wedges on the side.