September is one of the most beautiful months for many reasons but from a food point of view, it’s harvest time.  It also tends to be a busy time with going back to school and starting up again after what hopefully was a relaxing summer.  This recipe combines fresh flavors and speed.  A little chopping and everything goes in the oven.  And don’t be afraid that you’ve read the recipe wrong, there’s a lot of colorful, flavor-packed vegetables that make this delicious recipe especially nutritious.  This can be made with fish, chicken or pork.  The knife “test” is a great trick to keep in mind for anything you know you want to cook through.

Fish Mediterranean

Yield: 2 servings

1/2 medium onion, thinly sliced

2 cloves garlic, finely chopped

3 plum tomatoes, chopped

2 sprigs thyme, leaves only

10 leaves fresh basil chiffonade

2 Tbsp. capers

2 (6 oz.) fish fillets just about any fish works well (not tuna unless you like it well done)

1/4 cup feta cheese, crumbled

1/4 cup plain breadcrumbs, preferably homemade

Preheat oven to 400 degrees.  Combine onion, garlic, tomatoes, thyme, basil and capers in a small bowl and toss to combine.  Lightly oil a small baking dish.  Place fillets in dish and season with salt and pepper.  Top with tomato mixture.  Combine feta and breadcrumbs and sprinkle over fish.  Bake for 20 minutes or until fish is just beginning to flake and a knife inserted into the fish is very hot to touch.