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Halibut with Zucchini, Mushrooms, and Tomato

This Mediterranean-accented recipe couldn’t be easier or produce a more delicious result! Note: You can use a covered barbecue grill instead of an oven, as long as it has a temperature gauge. Be sure that the temperature is about 400° F, as called for in the recipe. You can serve the halibut over the veggies, with the veggies spooned on top or with the veggies on the side.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
6 ounces cherry or grape tomatoes, halved
1 medium zucchini (about 8 ounces), sliced
8 ounces cremini mushrooms, quartered
1 tablespoon lemon juice
2 teaspoons minced garlic (around 4 cloves)
1 teaspoon lemon zest
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
Preparation
1.  Preheat oven or large barbecue grill with cover to 400 F.
2.  Arrange the halibut and vegetables on a baking sheet.
3.  Whisk together the olive oil, lemon juice, garlic, lemon zest, salt and pepper. Brush over the halibut and drizzle the rest over the vegetables. Toss the vegetables so they are evenly coated, then arrange in as flat a layer as possible on the sheet around the halibut.
4.  Bake for 14 minutes, or until the halibut is opaque, flakes easily and is just cooked through. Serve the halibut with the vegetables.
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