INGREDIENTS
1/4 cup butter or olive oil
2 cups thinly sliced zucchini
1 cup peeled, cored and thinly sliced crisp apple
1 cup sliced onion
1 tsp. minced fresh thyme or 1/4 tsp. dried
Salt and pepper to taste
1/2 cup dry white wine
1 lb. rockfish fillet, cut into 1 1/2-inch chunks
DIRECTIONS
Preheat oven to 375 degrees.
Smear 1 TBSP. of the butter or oil onto the bottom of a baking dish.
Layer the zucchini, apples and onion in the dish; dot with a little more butter, and sprinkle with the thyme, salt, and pepper.
Bake, uncovered for about 30 minutes.
Remove baking dish from the oven and raise the heat to 450 degrees.
Pour in the wine and place on top of the vegetables.
Season with more salt and pepper, dot with remaining butter and roast until the fish is tender, 15 to 20 minutes.
Serves 4.
