PAN-FRIED FISH WITH LEMON AND ZUCCHINI

Pan-Fried Fish with Lemon and Zucchini image

Enjoy a meatless Friday (or Monday or Thursday or whatever) with a great pan-fried fish with lemon recipe made with fresh zucchini and parsley. Pan-Fried Fish with Lemon and Zucchini is great with tilapia, catfish or haddock fillets.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

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Ingredients

2 lemons, divided
1/3 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
2 zucchini, chopped
3 green onions, thinly sliced
4 tilapia fillets (1 lb.)
1/4 cup loosely packed fresh parsley, chopped

Steps:

Cut 1 lemon into 4 wedges; reserve for serving with the cooked fish. Grate enough zest from remaining lemon to measure 1 Tbsp.
Heat 2 Tbsp. dressing in large skillet on medium heat. Add zucchini; cook 4 min. or until crisp-tender, stirring frequently. Add onions; cook and stir 1 min. Spoon into bowl; cover to keep warm.
Heat remaining dressing in same skillet. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer fish to platter.
Return cooked vegetables to skillet. Add lemon zest; cook and stir 1 min. Spoon over fish.
Sprinkle with parsley. Serve with lemon wedges.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g