Fish, Zucchini and Oregano Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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something different in a casserole Ingredients:
olive oil flavored cooking spray |
1 brown onion, halved, thinly sliced |
350 g orange sweet potatoes, peeled, cut into 2cm pieces |
2 small zucchini, cut into 1cm pieces |
200 g broccoli, trimmed, cut into florets |
1 small eggplant, diced |
800 g diced tomatoes |
1/3 cup fresh oregano leaves |
500 g white fish fillets, cut into large pieces |
1 small white breadstick, sliced, toasted |
Directions:
1. Heat a heavy-based saucepan over medium heat. Lightly spray with oil. Add onion and cook, stirring, for 2 minutes or until golden.
2. Add sweet potato. Cook, stirring, for 3 minutes. Add zucchini, broccoli, eggplant, tomatoes and 1/4 cup oregano. Bring to boil.
3. Reduce heat to low. Cover and cook for 8 to 10 minutes or until sweet potato is tender. Stir in fish. Simmer, uncovered, for 4 to 5 minutes or until fish is cooked through.
4. Sprinkle with remaining oregano. Serve casserole with toasted bread.
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