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Ingredients:
- 1 cup finely chopped onion
- Two cloves garlic, minced
- 1 tablespoon olive oil
- One zucchini, cut in thin strips
- Two medium tomatoes, seeded and diced
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley
- 2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
- 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 pound red snapper fillets, thawed if frozen
Directions:
Preheat the oven to 350-degrees. Prepare an 8-inch-square baking dish with non-stick pan spray.
Sauté the onion and garlic in oil in a non-stick skillet for five minutes, or until soft. Stir in the zucchini, tomatoes, tomato paste, parsley, basil, oregano, thyme, and seasonings. Simmer for 10 to 15 minutes.
Pour half of the sauce on the bottom of the prepared baking dish. Top with the fish fillets and the remaining sauce.
Cover with foil and bake for 20 to 25 minutes, or until the fish flakes with a fork.
Recipe makes four servings.
Nutrition information per serving (about 3-1/2 ounces fish):
| Calories |
186 |
| Fat |
8 g |
| Carbohydrates |
10 g |
| Protein |
25 g |
| Cholesterol |
42 mg |
| Sodium |
234 mg |
| Fiber |
2 g |
| Sugars |
5 g |
| Exchanges |
2 Vegetable, 3 Very Lean Meat, 1/2 Fat |
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