ROASTED VEGGIE PICKEREL BAKE

ROASTED VEGGIE PICKEREL BAKE image

Yield 4

Number Of Ingredients 10

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4 6 oz pickerel fillets
seasoning salt and pepper to taste
1 small red pepper (chopped)
1 small yellow pepper (chopped)
1 small red onion (chopped)
1/2 cup chopped eggplant
1/2 cup chopped zuchinni
1/4 cup olive oil
3 tbsp dill weed
1 tbsp cajun spice

Steps:

place fillets in a buttered casserole dish and dash with seasoning salt and pepper. Bake at 375 in th oven for 15-20 minutes. Remove from oven. In a bowl combine all veggies with olive oil, dill weed and cajun spice. Stir mixture until well coated and place on a baking sheet. Broil on low for 10-12 minutes until veggies are roasted but still slightly crunchy. Remove veggies from oven and heap the mixture onto each fillet. Place a slice of provolone cheese onto the mixture of each fillet and place back in the oven at 375. Fish is done when the chesse has melted. Remove and serve.