Fish Fillets With Rapid Ratatouille
|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)|
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 350Â° for 15 to 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.