Ingredients:
- 2 large tomatoes cored and sliced into 1/4-inch rounds
- 1 small onion chopped
- 2 tablespoon capers rinsed
- 1 1/2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 cup feta cheese, reduced-fat
- 1 medium zucchini trimmed and thinly sliced into rounds
- 4 fillets of white fish, firm flesh (4 ounces each)
- 1/2 teaspoon lemon-pepper seasoning, salt free
Method:
- Set the best 4 tomato slices aside. Chop the remaining tomatoes into small cubes. Place the tomato cubes into a bowl and add the onion, capers, vinegar, olive oil and feta cheese. Stir to mix.
- Place the oven rack in the upper position and preheat broiler to high. Line two rimmed baking sheets with aluminum foil and spray with cooking spray. Place zucchini rounds in a single layer on one baking sheet and fish fillets on the other sheet. Spray the top sides with cooking spray.
- Place the zucchini under the broiler for about 1 minute. Turn and season with half the lemon pepper. Broil for another minute and move the baking sheet to the bottom of the oven to keep warm.
- Place the fish fillets under the broiler for about 3 minutes. Turn and continue broiling until the fillets spring back to light pressure, about 3 to 6 minutes. Cooking time will depend on the thickness of the fillets. Season with the remaining lemon pepper.
- Place 1 tomato slice on each of four plates. Arrange zucchini in an overlapping circle on top of the tomatoes. Place a fish fillet on the zucchini and top with the diced tomato mixture. Serves 4 with serving size of 1 fillet with vegetables.