Ingredients:

• 6 bass fillets
• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• extra virgin olive oil
• 1 lemon peel zested
• 2 tsp. dry thyme
• salt & pepper to taste

Directions:

Combine lemon zest, 2 Tbsp. olive oil, thyme, & salt & pepper to taste. Reserve about 2 tsp. for veggies. Rub remaining ingredients onto both sides of bass fillets. In med. bowl, combine julienned vegetables, reserved seasoning mixture and 1 Tbsp. of olive oil; toss together to evenly coat. Add vegetables to 10″x15″x2″ baking dish. Place fillets on bed of vegetables; cover with foil. Pre-heat oven 400°. Place baking pan on center rack; bake for 15-20 min., or until the fish is done by testing with a fork for flakiness. Remove & serve immediately.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.