Ingredients
1/4 cup chopped onion2 teaspoons olive oil1 garlic clove, minced1 cup diced zucchini1/2 cup sliced fresh mushrooms1/2 teaspoon dried oregano1/4 teaspoon dried basil1 can (8 ounces) tomato sauce1 tablespoon tomato paste3/4 pound cod, perch or haddock fillets2 tablespoons shredded Parmesan cheese
Preparation
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 11x7-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.
