Fish Fillets with Tomato-Zucchini Sauce
Servings: 3
Per serving
1 Leanest protein 3 vegetable servings 3 condiments
Ingredients:
2 Tablespoons olive oil
3 Tablespoons onion (chopped)
3 garlic cloves (chopped)
1 ½ cups zucchini (trimmed cut into 12 inch pieces) -
1 1/2 tsps. Oregano
28 oz. low sodium diced tomatoes (juice drained 12 cup juice reserved)
30 oz. bass (white fish fillets such as orange roughy)
Ingredients:
2 Tablespoons olive oil
3 Tablespoons onion (chopped)
3 garlic cloves (chopped)
1 ½ cups zucchini (trimmed cut into 12 inch pieces) -
1 1/2 tsps. Oregano
28 oz. low sodium diced tomatoes (juice drained 12 cup juice reserved)
30 oz. bass (white fish fillets such as orange roughy)
Heat oil in a heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes.
Spoon sauce over fish and enjoy!
