Ratatouille Topped Fillets
|Peeled cubed eggplant||1 1⁄2 Cup (24 tbs)|
|Tomatoes||2 Medium, seeded and chopped|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Onion||1 Small, thinly sliced and separated into rings|
|Zucchini||1⁄2 Small, sliced 1/4 inch thick to make 1/2 cup|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Nonstick cooking spray||1|
|Skinless flounder fillets/Haddock / orange roughy / sole||1 Pound|
For vegetable mixture, in a medium saucepan combine the eggplant, chopped tomatoes, tomato sauce, onion, zucchini, mushrooms, green pepper, basil, garlic powder, oregano, and salt.
Bring the mixture to boiling, and then reduce heat.
Cover and simmer for 15 minutes.
Uncover and simmer about 12 minutes more or till mixture is thickened.
Meanwhile, spray a 12x7 1/2x2-inch baking dish with non-stick coating.
Measure thickness offish.
Sprinkle with pepper.
If using large fillets, place them in a single layer in the baking dish, tucking under any thin edges.
If using small fillets, stack them evenly in the baking dish.
Spoon vegetable mixture over fish.
Cover with foil.
Bake in a 450° oven till fish is done (allow 6 to 8 minutes per 1/2-inch thickness).
Transfer to a serving plate