Fish Baked with Summer Squash, Onion and Herbs

We had baked fish for dinner with squash, zucchini, and onions. It was actually quite tasty, I really liked it. I made a lot of changes to it though, I'll note those below in parenthesis. We will be making this one again! I'll be back later with a picture.

Fish Baked with Summer Squash, Onion and Herbs

2 teaspoons vegetable oil (I used Olive Oil)
1 pound white fish fillet (I used 3 medium Tilapia filets)
2 onion, thinly sliced (I just used one)
2 zucchini, thinly sliced (I used 3 medium zucchini)
2 yellow squash, thinly sliced (I used 5 medium yellow squash)
1/3 cup fresh lemon juice (I just used the juice from one lemon, plus I zested it and used all of that, I think that added the most flavor)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper (I skipped this, not a pepper fan)
3 tablespoons fresh herbs, chopped (I just sprinkled dried rosemary on it)
2 lemon, cut in wedges, for garnish (I skipped this as well)

Preheat the oven to 400 degrees. Coat the bottom of a9 X 12-inch ovenproof baking dish with the oil. Spread half thesliced onion, zucchini and yellow squash over the bottom of thedish. Lay the fish fillets on top of the vegetables. Cover the fish withthe remaining onions and squash. Sprinkle the lemon juice over thedish and then the salt and pepper. Cover tightly with aluminum foil.Bake the fish for about 45 minutes, until the fish is firm and opaqueand the vegetables are tender. Just before serving sprinkle the herbs overthe top.Note: Use any firm white fish such as orange roughy orcod. Use any combination of thyme, tarragon, chives, parsley anddill for the herbs.Serves 4.