Mediterranean Fish and Veggies

I know for at least me that cooking fish can be very intimidating and I always feel like it comes out dry and flavorless well fear no more here are some sure fire tips to help you in your fish cooking journeys. There are a few common rules for cooking fish the first being: 10 minutes cooking time per 1 inch of thickness. I have come to find 8 minutes seems to be more of an accurate cooking dime due to carry over cooking ( food cooking a little more as it cools). the second is cook fish until it flakes. I think that if it begins to flake before you take it out of the oven that it will be dry and over cooked. Its better to take a thin knife to the center of the fillet after 8 minutes and check for an opaque color through out the fish. It will be easier to tell with a fattier fish like salmon or tuna - they also require less cooking time and can be eaten slightly undercooked.

2 Zucchini
2 Red onions
3 Tomatoes
1/2 C Pitted Kalamata olives
4 TBSP Olive oil
4 6oz White fish fillets (cod was my choice)
1 Clove minced Garlic
1 TBSP Lemon juice
1 TBSP Dijon mustard
1/2 C Fresh chopped parsley

Cut your veggies into wedges and toss in 1 TBSP oil add the olives and season with salt and fresh cracked pepper. Put in a shallow baking dish. Pop in the oven for 30 minutes at 450 until the veggies are soft. Brush the fillets with 1 TBSP oil and season with salt and pepper place over the veggies and put back into the oven for about 8 minutes more. Use the suggested methods from above to determine when your fish is done. Whisk together the remaining ingredients to make a dressing and pour over the fish before you serve it sprinkle with fresh parsley and enjoy!