Baked Tilapia with Zucchini, Squash and Corn

Baked Tilapia with Zucchini, Squash and Corn:

For the Veggies:
3 Large Zucchini
3 Yellow Squash
1 - 11oz can Fiesta/Mexican Corn
Sea Salt
Black Pepper
1 Minced Garlic Clove
Olive Oil

Dice the Veggies. On medium high heat add olive oil to a large deep saute pan. Add in the minced garlic and quickly toss in the veggies once it has turned a golden brown. Sprinkle with salt and pepper (to taste), continue tossing often to avoid burning. Lower the heat after about 8 minutes to medium low and let this finish while you prepare the fish. Keep an eye on it, when it's tender, turn the heat to low just to keep it warm.

For the Tilapia: 
11 Fillets of fresh tilapia
Olive Oil
4 tbsp butter
1 Lemon
1 Minced Garlic Clove
Cavender's Greek Seasoning

Because I was making this for 8 people, I had to use 2 baking dishes. If you have one large enough to fit all of the fillets with minimal overlap you can do that as well. First, preheat the oven to 400 degrees. In the baking dish, lay out the tilapia so that there is minimal overlapping. Drizzle olive oil over the fish and brush it to coat the top and bottom of each fish. Squeeze half a lemon over a strainer (or strain before and add the juice from half a lemon) on each fish as evenly as possible. Sprinkle the garlic evenly over the fish. Using the 4 tbsp of butter, divide it across the fish as evenly as possible. You want it to cover all the fish when it melts. Then sprinkle the Greek seasoning over the fish evenly. Cover the dish with foil and place it in the oven for 25 minutes. Check it to make sure it is white and flaky. Serve on top of the veggies in a fancy baking dish and garnish with parsley and lemon slices. I used a bowl to capture the juice in the baking dish so that it could be spooned over the fish as desired.