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Fish Fillets Italiano

 Fish Fillets Italiano
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
2 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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,

2 of 2

Fish Fillets Italiano (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 68 mg cholesterol, 707 mg sodium, 13 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.