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Fish Fillets With Rapid Ratatouille

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Ingredients
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Non stick spray 1
  Peeled and cubed eggplant 1 Cup (16 tbs)
  Tomato 1 Medium, seeded and chopped
  Yellow summer squash/Zucchini 1 Small, thinly sliced
  Celery stalk 1 , thinly sliced
  Dried italian seasoning 1 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Cod fillets/Sole fillets 16 Ounce (4 Skinless Orange Roughy Cod, 4 Ounces Each And 1/2" Thick)
Directions

In a medium saucepan, stir together the tomato sauce, egg plant, tomatoes, summer squash or zucchini, celery, Italian seasoning and hot-pepper sauce.
Bring to a boil, then reduce the heat.
Cover and simmer about 5 minutes or until the vegetables are tender.
Remove from the heat.
Spray a 12" X 7 1/2 baking dish with no-stick spray.
Place the fish in a single layer in the baking dish, folding under any thin edges of the fillets.
Spoon the vegetable mixture on top of the fish.
Cover the dish with foil and bake at 350° for 15 to 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Fish

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