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1
Preheat the oven to 375 degrees F. Toss the vegetables (zucchini, red pepper, yellow pepper, eggplant, and spinach) with 1 to 2 tablespoons of olive oil and season with salt and pepper and add to a greased baking dish.
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2
Roast the veggies in the oven for 20 minutes or until the vegetables are tender.
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3
While the veggies are baking, prepare the sauce by adding the butter to a heated pan.
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4
Next toss in the shallot, seasoning with salt, and cook over medium heat until translucent (about 3 to 5 minutes).
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5
Next add the lemon juice and the white wine.
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6
Simmer for 5 minutes.
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7
Finally, toss in the cream and heat for a final few minutes before seasoning with salt and pepper.
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8
After the vegetables have roasted, add the salami and tomatoes to the roasted vegetables and set aside, keeping warm.
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9
Finally, season the fish with a teaspoon or so of olive oil, salt and pepper.
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10
Heat a skillet over high heat, melt enough butter to lightly coat the skillet, about 1 tablespoon, and add the fish flesh side down.
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11
Cook for about 1 minute, or until golden brown.
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12
Flip the fish and cook on the other side for another minute.
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13
To serve, spoon out roasted veggies, top with a bit of sauce and place a cut of the fish over the top.
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14
Garnish with fresh lemon slices.
