When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
Preheat barbecue to medium-high heat (about 375°F); generously grease grill. Place zucchini on grill; cook, flipping once, until grill marked, about 4 minutes. Transfer to cutting board; coarsely chop.
Meanwhile, arrange four 11-inch squares of foil on work surface; place 1 fish fillet in centre of each. Sprinkle with herbes de Provence and 1/2 tsp of the salt; top with lemon slices. Bring together 2 opposite ends of foil and fold down, leaving room inside for expansion; fold in remaining sides to seal. Place packets on grill; cook until fish flakes easily when tested, about 5 minutes.
In large bowl, whisk together garlic, oil, lemon zest, lemon juice and remaining 1/2 tsp salt. Add zucchini, beans, dill and parsley; gently toss to coat. Serve with fish; garnish with additional dill, if desired.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 834 mg
- Sugars 4 g
- Protein 40 g
- Calories 447
- Total fat 24 g
- Potassium 1312 mg
- Cholesterol 93 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
%RDI
- Iron 19
- Folate 57
- Calcium 17
- Vitamin A 37
- Vitamin C 77
