Lenie’s Herbal Fish

Ingredients

• 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

Directions

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 9×11 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.