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Haddock And Vegetables

Ingredients
  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
  Flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 14 Teaspoon
  Canned tomatoes/Sliced fresh tomatoes 16 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Basil 1 Teaspoon
  Spaghetti 4 Ounce, cooked, drained (Dry Weight)
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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