Roasted Fish with Charred Onion, Tomatoes and Tapenade Vinaigrette

Ingredients:

• 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
• 4 (6 ounce) skinless fish fillets (1 inch thick)
• 4 Roma tomatoes, cut into 8ths
• 4 cloves garlic, minced
• 1 large Portobello mushroom, sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon zuccini, sliced
• Approximately 6 tablespoons honey mustard 2 teaspoons black or green tapenade (olive paste)
• 3 tablespoons olive oil, divided  

Directions:

Preheat broiler and line a large shallow baking pan with foil.

Toss onion, tomatoes, zucchini and mushrooms with 2 tablespoons oil, 2 cloves of garlic, minced, 1 tablespoon vinegar, 1/4 teaspoon pepper in lined baking pan. Spread evenly in one-half of pan.

Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper. Arrange skin side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and remaining garlic. Broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked through, 12 to 15 minutes.

Meanwhile, whisk together 1 tablespoon vinegar, tapenade, 1/4 teaspoon pepper.

Serve fish and vegetables over rice or couscous. Stir pan juices into vinaigrette and drizzle on top.

Makes 4 servings. Each serving provides 290 calories, 12g fat (2g sat), 93mg cholesterol, 8g carbohydrates, 35g protein, 2g fiber, 174mg sodium, 817mg potassium, and 47mg calcium.