Back to Fish Fillets Italiano

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Fish Fillets Italiano Recipe

Fish Fillets Italiano Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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 each: 244 calories, 7g fat (2g saturated fat), 68mg cholesterol, 707mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 32g protein

Reviews for Fish Fillets Italiano

Sort By :
MY REVIEW
CookingLover24
Reviewed Jan. 2, 2013

"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!"

MY REVIEW
TheChristmasLady
Reviewed May. 27, 2011

"What a surprisingly delicious low calorie dish. Thanks for sharing."

Loading Image

Wine Pairings

Light-Bodied White Wine

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