Pan Fried White Fish with Roasted Vegetables

1. 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.

2. 2

   Roast the veggies in the oven for 20 minutes or until the vegetables are tender.

3. 3

   While the veggies are baking, prepare the sauce by adding the butter to a heated pan.

4. 4

   Next toss in the shallot, seasoning with salt, and cook over medium heat until translucent (about 3 to 5 minutes).

5. 5

   Next add the lemon juice and the white wine.

6. 6

   Simmer for 5 minutes.

7. 7

   Finally, toss in the cream and heat for a final few minutes before seasoning with salt and pepper.

8. 8

   After the vegetables have roasted, add the salami and tomatoes to the roasted vegetables and set aside, keeping warm.

9. 9

   Finally, season the fish with a teaspoon or so of olive oil, salt and pepper.

10. 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.

11. 11

    Cook for about 1 minute, or until golden brown.

12. 12

    Flip the fish and cook on the other side for another minute.

13. 13

    To serve, spoon out roasted veggies, top with a bit of sauce and place a cut of the fish over the top.

14. 14

    Garnish with fresh lemon slices.

* Per serving · 4 servings · Values may vary.