Serves 4
2 zucchinis, cut into wedges
2 red onions cut into wedges
3 tomatoes cut into wedges
1/4 c olive oil
4 thick white fish fillets (6 oz each)
1 small garlic clove crushed
1 T lemon juice
1T Dijon mustard
1/2 c roughly chopped flat leaf parsley

Preheat oven to 400 degrees
Toss zucchini, onion, and tomato in baking dish with 1 T of olive oil. Brush 1 T of olive oil on the fish fillets and place on top of veggies. Bake for 25-30 minutes until fish and veggies are cooked through.
Whish together garlic, lemon juice, mustard and oil to make dressing.
Divide the veggies among serving plates and top each one with a piece of fish. Drizzle over the dressing and sprinkle with chopped parsley.

I sometimes make this and leave out the tomatoes and add peppers. Any veggie will do!