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Fish Fillets With Rapid Ratatouille Recipe
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Peeled and cubed eggplant||1 Cup (16 tbs)|
|Tomato||1 Medium, seeded and chopped|
|Yellow summer squash/Zucchini||1 Small, thinly sliced|
|Celery stalk||1 , thinly sliced|
|Dried italian seasoning||1 Teaspoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Cod fillets/Sole fillets||16 Ounce (4 Skinless Orange Roughy Cod, 4 Ounces Each And 1/2" Thick)|
Serving size: Complete recipe
Calories 573 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 0.81 g4.1%
Trans Fat 0 g
Cholesterol 195.1 mg
Sodium 986 mg41.1%
Total Carbohydrates 48 g15.9%
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
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 350Â° for 15 to 20 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.