Simply Roasted Halibut with Fresh Summer Vegetables

This recipe serves:  1 2 4 6 8

1 halibut fillet, about 4-6 ounces
1 teaspoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons olive oil
salt to taste
freshly ground black pepper
1/2 cup summer squash,sliced about 1/3 inch thick
1/2 cup zucchini, sliced about 1/3 inch thick
1/4 cup sliced mushrooms
1/4 clove garlic, minced
1/4 cup cherry tomatoes
1/2 cup corn, cut from the cob (about 4 ears)
juice of 1/4 lemon
1. Preheat the oven to 350°F.

2. Drizzle the halibut fillet on both sides with olive oil and season with salt and pepper. Place the fillet on a baking sheet and sprinkle with chives and tarragon.

3. Place the baking sheet in the oven and roast until the fish is just opaque in the center, about 10 to 14 minutes, depending on the thickness of the fillet.

4. Meanwhile, heat the remaining tablespoon of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more.

5. Place a bed of vegetables on the plate. Place the fish on top of the vegetables and drizzle with fresh lemon juice.

Serving Size: 1 fillet and about 1 1/2 cups vegetables

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