Pre-Heat oven to 400 to 450 degrees.
Fish
Place fish fillets on a baking pan with sides as fish will make water. Oil pan with olive oil. Season fish with salt, pepper, lemon juice, and a little paprika (optional). Bake for 6 8 minutes, until fish is cooked through. (Do not overcook)
Note: Bake as many fillets as required for 6 servings; i.e. 6 medium/large fillets or 12 small fillets.
Vegetables
In large bowl, place chopped vegetables (eggplant, zucchini, yellow squash, tomato, red bell pepper, onions, etc.). Coat lightly with olive oil and italian dressing. Season with salt, pepper, italian seasoning, chopped garlic. Bake in 450 degree oven for 10 minutes until vegetables are tender. (Do not overcook)
Sauce (Makes 6 servings)
3 sticks of REAL butter.
2-3 onion tops or shallots chopped (just white part)
Juice of 2 lemons
2 cups of dry white wine
Salt and pepper to taste
1 tablespoon of evaporated milk
Instructions for Sauce
In a 2 quart saucepan, add wine, lemon juice and onion tops. Boil until almost all wine has evaporated. Lower heat and add evaporated milk. Slowly whisk in butter a little at a time (Butter must be cold and added in cut squares). Season to taste. Once all butter is added in, remove from heat. (You will need to start the sauce about the same time that you put the vegetables in the oven)
Place fish fillets on plates (1 or 2 fillets per plate dependant on size of fillets). Spoon vegetables over fish filets. Spoon sauce over vegetables and fish.
If 6 serving are not enough, just double up.
This will work with trout also. Most likely other fish as well.
