Lemony Flounder with Roasted Zucchini

4 small zucchini (about 1-1/2 pounds), cut lengthwise into 1/4-inch-thick slices
Zest and juice of 1 lemon
4 tablespoons chopped fresh parsley
1-1/2 teaspoons dried oregano
1 medium-size onion, chopped
2 cloves garlic, chopped
1/2 cup white wine or water
1-1/3 cups low-sodium vegetable broth
2 fillets (about 1 pound) flounder cut in half
1 cup orzo, prepared according to package directions (optional, not included in nutritional information)

1. Cover 2 large baking sheets with nonstick foil and place in oven. Heat oven to 450 degrees F.

2. Carefully spread zucchini slices in a single layer on prepared baking sheets. Drizzle with 2 tablespoons lemon juice and sprinkle with 1 tablespoon of the parsley and 1/2 teaspoon of the oregano. Roast at 450 degrees F for 20 minutes or until tender, flipping slices halfway through.

3. Heat a large nonstick skillet over medium heat. Add onion, remaining 3 tablespoons parsley and remaining 1 teaspoon oregano to skillet and spritz with nonstick cooking spray. Cover and cook for 5 minutes or until softened. Uncover and add lemon zest and garlic to skillet; cook 1 minute.

4. Pour wine or water, vegetable broth and remaining lemon juice (about 2 tablespoons) into skillet. Bring to a simmer over medium heat. Add fish to skillet and cook, covered, for 5 to 8 minutes, until opaque, carefully flipping halfway through.

5. Remove fish from skillet and pour some of the poaching liquid over orzo (if using). Serve orzo with fish and zucchini.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.