Roasted Veggie Pickerel Bake

• 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

1. 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.
2. 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.
3. 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.

pickerel fillets, salt, red pepper, yellow pepper, red onion, eggplant, zuchinni, olive oil, dill, cajun spice

Taken from www.epicurious.com/recipes/member/views/roasted-veggie-pickerel-bake-1201549 (may not work)