Catfish With Summer Vegetables

• 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

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

zucchini, red bell pepper, mushrooms, chives, salt, pepper, tomatoes, catfish fillets, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251561 (may not work)