4 fish fillets (about 6 oz.)
1 c. zucchini, cut into matchsticks
1 c. sm. mushrooms, halved
1 c. tomato, chopped
1 tbsp. fresh parsley, chopped
1-2 tsp. Italian herbs (oregano, basil, thyme)
Juice of 1 lemon
1 tbsp. butter or chicken broth

In a medium frypan melt butter or pour in broth. Add zucchini, mushrooms, tomato and herbs. Saute 3-4 minutes on medium heat. Place fish steaks in a single layer in casserole dish. Squeeze lemon juice over and sprinkle with chopped parsley.

When veggies are done, spoon all over the fillets. Bake in pre-heated oven 350 degrees for 20-30 minutes or until fish flakes easily when tested with fork. Serves 4.