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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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My husband is an avid fisherman, so we enjoy a lot of fresh ocean fish. I found this recipe in a cookbook but adjusted it to serve two and changed the seasonings. Served with rice and a salad, it makes a delicious low-fat entree. Margaret Risinger, Pacifica, California Ingredients:
1/4 cup chopped onion |
2 teaspoons olive oil |
1 garlic clove, minced |
1 cup diced zucchini |
1/2 cup sliced fresh mushrooms |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1 can (8 ounces) tomato sauce |
1 tablespoon tomato paste |
3/4 pound cod, perch or haddock fillets |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, mushrooms, oregano and basil. Cook for 3 minutes or until vegetables are tender. Stir in the tomato sauce and paste. Cook for 8-10 minutes or until heated through.
2. Place fillets in an ungreased 11-in. x 7-in. baking dish; top with vegetable mixture. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Yield: 2 servings.
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