Fish Fillets and Skillet Vegetables

Two servings.



2 tablespoons olive oil

1/3 cup thinly sliced yellow onion

1 teaspoon dried oregano

1 medium zucchini, thinly sliced

1 medium tomato, cut into thin wedges

12 ounces white fish fillets (nonoily fish such as orange roughy, tilapia, or trout) Ørret !

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated mozzarella cheese

1/4 cup grated provolone cheese/parmesan/annen ikke-fet revet ost



Combine the oil and onions in a large skillet. Sprinkle with oregano and sauté over medium heat until the onions are translucent, about 2 minutes.



Stir in the zucchini and cook for 2 minutes more. Add the tomato and stir. Lay the fish fillets on top of the vegetables. Sprinkle with salt and pepper. Reduce the heat to medium-low, cover, and simmer for about a 8 minutes, until the fish flakes easily.



Sprinkle the fish with the cheeses. Re-cover and cook until the cheese has melted, about 2 minutes. Transfer the fillets to dinner plates, and serve the vegetables on the side.