INGREDIENTS
3
tilapia fillets (or other white, mild-flavored fish), about 5 1/2 oz each
1
zucchini, sliced into 3″ matchsticks
1 cup
cherry tomatoes, halved
1
1″ piece of fennel, sliced thin
2
green onions, sliced thin
2 cloves
garlic, sliced thin
1
red bell pepper, sliced into 3″ matchsticks
1/2 cup
loosely packed basil leaves, chopped
1/2
lemon, juiced
2 tbsp
extra virgin olive oil
1 tbsp
balsamic vinegar, divided
1 tsp
dried oregano
salt and pepper