Terry's Tasty Fish and Vegetables

This is an easy dish that's really good for you and tastes great!
It's one of those recipes with endless variations. We had it last night with orange roughy, green beans, bruschetta and Fontina cheese. Mmmmm...
It takes less than 10 minutes to get it in the oven!
Here is one version:

Fish of your choice -
you can use almost anything you can bake.
I've used sole, orange roughy, salmon and halibut.
Frozen green beans or spinach (can try with fresh)
Bernadette's Bruschetta Topping
Peccorino, Fontina or other cheese (optional)

Take a baking pan - a glass pie plate or 8x8 square pan. It depends on how much fish you are cooking.

• Butter the pan
• Layer the frozen vegetables in the pan.
• You can season these as you see fit - I use garlic salt, pepper and, often, basil. A bit of butter is good with spinach.
• Lay the fish on top of the vegetables.
• Season to taste.
• Add the Bruschetta topping over it.
• Grate some cheese on it if you want.
• Bake at 350-400 degrees until done, about 30 minutes.

If you want you can just cut up some tomatoes, add garlic, basic, olive oil etc. for the bruschetta.

You can put whatever you want on top. I've added salami, gorgonzola cheese, various salsas.

Your protein and vegetables are ready for you in one dish. Mangia!

You can obtain Bernadette's Bruschetta; Peccorino, Fontina and other cheeses from us here at FanciFull. If you're in Los Angeles, just stop by!

Pecorino. This a semi-hard sheep's milk cheese that has been rubbed with extra virgin olive oil and aged naturally over four months. It has a wonderful smooth rich finish, with a bit of a bite. In Italy they serve it with honey and nuts as a dessert. It is incredible grated and added to anything, sliced with apples or pears, sliced for sandwiches, it is just good. I often use it instead of Parmesan.

Fontina: This is an Italian cheese from the Val d' Aosta region of Italy, north, near the Alps. This is a smooth, dense, and rich cheese. It tends to be mild but don't let that fool you into thinking it is bland. It has a delicate nuttiness and a bit of sharpness on the finish. It has a fat content of 45 percent so it melts beautifully and is consistently a favorite at our wine tastings at Fancifull