4 servings (serving size: 5 ounces fish and 1/2 cup vegetables)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 pounds sole fillets, cut lengthwise into 12 strips
3 cups julienne-cut zucchini (about 2 medium)
2 cups julienne-cut red bell pepper (about 1 large)
1 cup vertically sliced onion
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
Lemon slices (optional)
Flat-leaf parsley sprigs (optional)
How to Make It
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish strips; roll up each strip jelly-roll fashion, and set pinwheels aside.
Combine remaining salt, remaining pepper, zucchini, bell pepper, onion, oil, and Italian seasoning in a 9-inch glass pie plate; toss gently.
Arrange the fish pinwheels over vegetables, seam sides down, around edge of pie plate. Cover with heavy-duty plastic wrap, and vent. Microwave at high 7 to 8 minutes or until the fish flakes easily when tested with a fork, rotating dish a half-turn after 4 minutes. Let stand, covered, for 3 minutes. Garnish with the lemon slices and parsley sprigs, if desired.