Lenie's Herbal Fish recipe

6 servings

3 tablespoons olive oil

3 onions, thinly sliced

1 red bell pepper, thinly sliced

1/2 green bell pepper, sliced

3 shallots, thinly sliced

1/2 zucchini, thinly sliced

1/2 yellow squash, thinly sliced

1 large tomato, cubed

1/2 (6 ounce) can black olives, halved

2 tablespoons balsamic vinegar

salt and pepper to taste

2 pounds cod fillets

1/3 cup chopped fresh chives

1/3 cup chopped fresh basil leaves

1/3 cup chopped fresh cilantro

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large frying pan.

Stir in onions, red and green bell peppers and shallots.

Cook 3 minutes.

Sir in zucchini, squash, tomato, olives, and balsamic vinegar.

Saute until vegetables are just tender.

Season with salt and pepper to taste.

Spread 1/2 of the vegetables into an oiled 9x11 inch baking pan.

Cover the vegetables with 1/2 cup of the herbs.

Arrange the filets on top of the vegetables and herbs.

Spread the second 1/2 of the vegetables over the fish and sprinkle the rest of the herbs onto the vegetables.

Cover the dish with foil and bake for 25 minutes.