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Fish Fillets Italiano Recipe

Fish Fillets Italiano Recipe photo by Taste of Home

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My husband is an avid fisherman, so we enjoy a lot of fresh ocean fish. I found this recipe in a cookbook but adjusted it to serve two and changed the seasonings. Served with rice and a salad, it makes a delicious low-fat entree. —Margaret Risinger, Pacifica, California

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Fish Fillets Italiano Recipe

Prep: 25 min. Bake: 20 min.

Yield: 2 Servings

25 20 45

Ingredients

1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup diced zucchini
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
3/4 pound cod, perch or haddock fillets
2 tablespoons shredded Parmesan cheese

Directions

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, mushrooms, oregano and basil. Cook for 3 minutes or until vegetables are tender. Stir in the tomato sauce and paste. Cook for 8-10 minutes or until heated through.
Place fillets in an ungreased 11-in. x 7-in. baking dish; top with vegetable mixture. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 244 calories, 7 g fat (2 g saturated fat), 68 mg cholesterol, 707 mg sodium, 13 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Fish Fillets Italiano in Reminisce Extra April 2002, p52

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Fish Fillets Italiano

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Reviewed on Jan. 02, 2013 by CookingLover24

This is a farely easy meal to put together especially for a week night. For this recipe I used Classico's Sweet Basil pasta sauce as the pasta sauce which worked well. I did find there was a lot of extra sauce which I ended up tossing on cooked noddles as a side to this main. It coupled well with caesar salad. Thumbs up!