Vegetable Fish Filets

This one-pan fish dinner layers sauteed vegetables over sole filets (or cod), pours a lemon-sherry sauce over everything, and bakes it all together. The fish steams gently under the blanket of zucchini, onion, green pepper, and tomatoes, staying moist and flaky while the vegetables soften into a fragrant topping.

Sauteing the vegetables until crisp-tender before they go over the fish is an important step. Raw vegetables would release too much water during baking and waterlog the filets. A quick saute drives off excess moisture and concentrates the flavors so they contribute to the dish instead of diluting it.

The sherry, lemon juice, basil, and a couple drops of hot sauce create a light, aromatic braising liquid that infuses the fish as it bakes. After 25 to 30 minutes, the pan juices are flavorful enough to spoon over rice or bulgur as a built-in sauce.

Kitchen Tips

• Use a mild, white-fleshed fish. Sole and cod both work. Anything too oily or strong-flavored (like salmon) will overpower the delicate vegetable topping.
• Slice the zucchini and vegetables evenly so they cook at the same rate.
• Don’t overcook. Fish is done when it flakes easily with a fork. At 25 minutes, start checking.
• Sprinkle the Parmesan on after baking, not before. It melts from the residual heat into a light, savory finish.

Variations

• Use dry white wine instead of sherry for a crisper, less sweet sauce.
• Add sliced mushrooms to the sauteed vegetables for extra depth.