Haddock And Vegetables
|Haddock fillets||2 Pound|
|Sliced onions||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Zucchini||2 Cup (32 tbs), thinly sliced|
|Salt||1 1⁄2 Teaspoon|
|Canned tomatoes/Sliced fresh tomatoes||16 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Spaghetti||4 Ounce, cooked, drained (Dry Weight)|
|Parmesan cheese||1⁄2 Cup (8 tbs), shredded|
Thaw fish if frozen and cut fillets into 1 inch chunks.
Cook onions and garlic in 2 tablespoons of cooking oil in a skillet; cook until tender but not browned.
Add fish and cook, turning carefully, until fish is firm.
Remove fish from pan.
Add remaining cooking oil to pan, add zucchini and cook until thoroughly heated.
Sprinkle with flour, salt, and pepper and mix.
Add tomatoes, tomato sauce, and basil.
Cook until sauce is thick and zucchini is almosttender, stirring occasionally.
Combine with fish and mix carefully.
Layer half of the spaghetti, fish mixture, and cheese into a baking dish, about 9 by 12 inches.
Repeat layers to use remaining ingredients and cover dish with aluminum foil, crimping it tightly to the edges of the dish.
Bake in a moderate oven, at 350°F., for 20 minutes.
Remove aluminum foil and continue baking another 20 minutes or until fish flakes easily when fork tested and zucchini is tender.