One Pan Lemon Pepper Fish and Veggies

walleye, one pan fish and veggies, lemon pepper fish and veggies, lemon pepper walleye recipe

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

Cooking your whole meal in one pan makes dinner very easy to prepare so get the kids to help. With the classic flavour of lemon pepper this fresh fish will spark second helpings.

Patricia in Flin Flon Manitoba, makes this dish with walleye, which is available year round either by boat in the summer or by ice fishing in winter. While it’s usually prepared breaded and pan fried, she was looking for a healthier alternative to cook this staple for her family.

Preparation Time: 15 minutes

Cook Time: 20 minutes

Serves: 4

Tips

Zest the lemon first, then cut in half and squeeze to get 1 tbsp of the lemon juice.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Lemon zest	1 1/2 tsp (7 mL)
Lemon juice	1 tbsp (15 mL)
Zucchini	1 small
Carrot	1 medium
Garlic	1 clove
Fresh pickerel, perch, haddock or walleye	1 lb (454 g)
Pepper	1/2 tsp (2 mL)
Salt, divided	1/2 tsp (2 mL)
Sun-dried tomatoes in oil, chopped	2 tbsp (30 mL)
Canola oil	2 tbsp (30 mL)
White wine	2 tbsp (30 mL)
Dried oregano and basil leaves	A pinch each

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse the lemon, zucchini and garlic under cool running water. Scrub carrot with a clean vegetable brush under cool running water. Remove zest then juice the lemon; set aside. Thinly slice zucchini and carrot; set aside. Mince garlic; set aside.
Place fish fillets in parchment paper-lined 13 x 9-inch (3 L) baking pan. Use separate equipment for handling raw food and cooked food.  Sprinkle fish with lemon zest, zucchini, carrot, pepper, 1/4 tsp (1 mL) of salt and tomatoes.
In a small bowl, whisk together oil, wine, lemon juice, garlic, oregano, basil and remaining salt. Drizzle over vegetables.
Roast in 400°F (200°C) oven for about 20 minutes until the internal temperature of the fish reaches 70°C (158°F) on a digital food thermometer.