1

Prepare the ingredients & make the topping: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove; using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Grate the cheese on the small side of a box grater. Quarter the lemon and remove the seeds. In a bowl, combine the breadcrumbs, garlic paste, half the grated cheese, the juice of 2 lemon wedges, Italian seasoning, and 2 teaspoons of olive oil. Season with salt and pepper.

2

Bake the fish: Line a sheet pan with foil. Lightly oil the center of the foil with 1 teaspoon of olive oil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Place on the oiled portion of the foil. Evenly spread or brush the mustard onto the fish, then top with the topping (pressing to adhere). Bake 9 to 11 minutes, or until the topping is browned and the fish is cooked through. Remove from the oven.

3

Cook the vegetables: While the fish bakes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the capers, halved tomatoes, chopped garlic, demi-glace, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

4

Serve your dish: Serve the cooked vegetables topped with the cooked fish. Garnish with the remaining grated cheese. Enjoy!