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Tangy Baked Fish with Veggies

Tangy Baked Fish with Veggies

Cooking wine and herbs make this baked fish dish memorable.
Yield Total Time (mins)
2 Servings 45 minutes


  • 1/3 cup Low-fat cottage cheese
  • 2 tsps Mustard
  • 4 tsps Dr. Sears' Zone Extra Virgin Olive oil
  • Salt and pepper - to taste
  • Chives - to taste
  • 1 Lemon - cut into slices
  • 1 medium Yellow onion - cut into rings
  • 7 oz Cod - or mild white fish
  • Tarragon - to taste
  • Rosemary- to taste
  • 2 cups Chopped leeks
  • 3 cups Diced mushrooms
  • 3 cups Sliced zucchini
  • 3 tbsps Burgundy cooking wine
  • 3 tbsps White cooking wine
  • 3 tbsps Water













  1. In a mini-food processor, blend cottage cheese, mustard and olive oil until smooth.
  2. Add salt, fresh ground pepper and chives to taste. Set aside.
  3. In a small casserole dish, place lemon slices and half the onion rings.
  4. Place fish on top of onions, then layer the remaining onion slices.
  5. Season with salt, pepper and fresh herbs and place remaining onion rings on top.
  6. Cover loosely with foil and bake in a 400°F oven for 25 minutes until fish flakes.
  7. Remove foil, spread cottage cheese mixture on top of fish, and return to the oven until heated.
  8. While fish is baking, place leeks, mushrooms, and zucchini into a large, deep, non-stick pan.
  9. Cook (covered) in white and burgundy cooking wines and some water. Season with salt and pepper.
  10. When veggies are tender and liquid is reduced, put veggies on a plate and top with fish.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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