Catfish With Summer Vegetables - cooking recipe

Ingredients

2 small zucchini
1 large yellow or red bell pepper
2 c. small mushrooms
1 Tbsp. fresh or freeze dried chives
1 tsp. salt
1/2 tsp. pepper
2 small tomatoes
4 (4 oz.) catfish fillets
for garnish, lemon wedges

Preparation

Slice zucchini in 1/2-inch thick rounds and cut bell pepper in thin strips.
Half mushrooms.
Put vegetables in 11 x 7-inch microwave safe baking dish.
Sprinkle with half the chives, salt and pepper.
Toss to mix.
Cover with vented plastic wrap. Microwave on High 5 to 7 minutes, stirring once until vegetables are crisp-tender.
Slice each tomato in 4 rounds.
Arrange fillets spoke fashion on top of vegetable mixture with thinnest parts toward center.
Put 2 slices tomato on each fillet, then sprinkle with remaining chives, salt and pepper.
Cover and microwave on High 4 to 6 minutes, rotating dish 1/2 turn once until fish is opaque.
Serve with lemon.
Serve with crusty bread.
Yields 4 servings.