Roasted Veggie Pickerel Bake Recipe

Ingredients

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

Preparation

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.