Pan Fried White Fish with Roasted Vegetables

Preheat the oven to 375ºF. Toss the vegetables (zucchini, red pepper, yellow pepper, eggplant, and spinach) with 1 to 2 tablespoons of olive oil and season with salt and pepper and add to a greased baking dish. Roast the veggies in the oven for 20 minutes or until the vegetables are tender.

While the veggies are baking, prepare the sauce by adding the butter to a heated pan. Next toss in the shallot, seasoning with salt, and cook over medium heat until translucent (about 3 to 5 minutes). Next add the lemon juice and the white wine. Simmer for 5 minutes. Finally, toss in the cream and heat for a final few minutes before seasoning with salt and pepper.

After the vegetables have roasted, add the salami and tomatoes to the roasted vegetables and set aside, keeping warm.

Finally, season the fish with a teaspoon or so of olive oil, salt and pepper. Heat a skillet over high heat, melt enough butter to lightly coat the skillet, about 1 tablespoon, and add the fish flesh side down. Cook for about 1 minute, or until golden brown. Flip the fish and cook on the other side for another minute.

To serve, spoon out roasted veggies, top with a bit of sauce and place a cut of the fish over the top. Garnish with fresh lemon slices. Serves 4.