Total Calories: 218
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Choose a baking pan large enough to hold the fish and vegetables in a single layer, or use two smaller pans. In the pan combine the pepper, zucchini, eggplant, potatoes, onion, and bay leaf. Sprinkle with 1/4 cup of the olive oil and salt and pepper to taste. Toss well.
2 Bake the vegetables 40 minutes or until lightly browned and tender.
3 Put the fish steaks on a plate and sprinkle them with the remaining 1 tablespoon oil, lemon juice, parsley, and salt and pepper to taste. Push the vegetables to the outside edge of the pan and add the fish. Bake 8 to 10 minutes more, depending on the thickness of the fish, until it is just barely opaque when cut in the thickest part. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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