Oven-Roasted Fish with Peas and Tomatoes

Directions

• Step 1

  Rinse fish; pat dry with paper towels. If necessary, cut into four serving-size pieces.

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• Step 2

  Preheat oven to 425 degrees F. Lightly coat a large rimmed baking sheet with cooking spray. In a medium bowl, combine peas, mushrooms, tomatoes and onion. Drizzle with 3 teaspoons oil and sprinkle with 1/8 teaspoon each salt and pepper; toss to coat. Spoon the vegetables onto one side of the prepared pan. Roast for 10 minutes.

• Step 3

  Arrange the fish fillets beside the vegetable mixture in the pan, turning under any thin portions. Brush the fish with the remaining 1 teaspoon oil and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Stir the vegetable mixture. Roast about 12 minutes more or until the fish flakes easily when tested with a fork and the vegetables are tender.

• Step 4

  To serve, transfer the fish and vegetables to four serving plates. Sprinkle with dill.