Tilapia on Vegetables Primavera
Yield: 4 servings

A light and lively lunch or dinner of seared white fish on a bed of fresh vegetables. Dried herbs and lemon juice bring this simple California-style dish together.

FISH
2 tablespoons olive oil
1 tablespoon Herbs de Provence spice blend
1 teaspoon dried chervil
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon sugar or agave nectar
4 small tilapia fillets (about 1 pound) or other flaky white fish
Garnish: lemon wedges or

VEGETABLES
1 tablespoon olive oil
2 carrots, sliced into matchsticks
1/2 yellow onion, thinly sliced
1 red, orange or yellow bell pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup halved cherry tomatoes
2 cups baby spinach
lemon juice for drizzling

Mix the first 7 ingredients together on a large plate. Place the tilapia into the marinade and flip to coat all sides. Let sit for 10 minutes to allow the flavors to develop.

For the vegetables, heat the olive oil in a large non-stick saute pan. Add the carrots, onion, peppers, salt and pepper. Saute for 3-4 minutes, until just tender. Add the tomatoes and spinach, and cook another 1-2 minutes, until the spinach has wilted. Remove the vegetables to a decorative platter and drizzle with a little lemon juice.

Place the same pan back onto the medium flame. Lay the fish in the pan in a single layer and sear for 3 minutes, until the bottom of the fish is golden brown. Carefully flip and cook another 3 minutes on the other side. The fish will flake open with the touch of a fork when done.

Lay the fish over the vegetables and garnish with the lemon wedges. Serve warm or room temperature.

©2006 Copyright Alison Anton - All rights reserved.