Fish Fillets With Rapid Ratatouille Recipe


Main Ingredient


 Canned low sodium tomato sauce8 Ounce (1 Can)
 Non stick spray1
 Peeled and cubed eggplant1 Cup (16 tbs)
 Tomato1 Medium, seeded and chopped
 Yellow summer squash/Zucchini1 Small, thinly sliced
 Celery stalk1 , thinly sliced
 Dried italian seasoning1 Teaspoon
 Hot pepper sauce1⁄8 Teaspoon
 Cod fillets/Sole fillets16 Ounce (4 Skinless Orange Roughy Cod, 4 Ounces Each And 1/2" Thick)

Nutrition Facts

Serving size: Complete recipe

Calories 589 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 195.1 mg

Sodium 987.2 mg41.1%

Total Carbohydrates 48 g16%

Dietary Fiber 19.8 g79%

Sugars 26.3 g

Protein 91 g181.2%

Vitamin A 36.9% Vitamin C 100.3%

Calcium 15.2% Iron 18.9%

*Based on a 2000 Calorie diet


In a medium saucepan, stir together the tomato sauce, egg plant, tomatoes, summer squash or zucchini, celery, Italian seasoning and hot-pepper sauce.
Bring to a boil, then reduce the heat.
Cover and simmer about 5 minutes or until the vegetables are tender.
Remove from the heat.
Spray a 12" X 7 1/2 baking dish with no-stick spray.
Place the fish in a single layer in the baking dish, folding under any thin edges of the fillets.
Spoon the vegetable mixture on top of the fish.
Cover the dish with foil and bake at 350° for 15 to 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.