Italian-style fish and vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive or vegetable oil |
| 1 | medium | Onion, sliced |
| 2½ | ounce | Jar sliced mushrooms, drain |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Fennel |
| 2 | cups | Frozen mixed vegetables |
| 1½ | pounds | Catfish, Orange Roughy, or Sole; thaw if frozen |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | mediums | Tomatoes, sliced |
| ⅓ | cup | Grated Parmesan |
Directions
1. Heat oil in large skillet over medium heat until hot. Add onion, mushrooms, basil and fennel; cook 4 minutes or until onion is tender, stirring occasionally.
2. Stir in frozen vegetables. Place fish over vegetables; sprinkle with salt and pepper. Arrange tomatoes slices over fish. Reduce heat to low; cover and cook 12 to 16 minutes or until fish flakes easily with fork.
3. Sprinkle with cheese. Remove skillet from heat; cover and let stand about 3 minutes or until cheese is melted.
Nutrition Information Per Serving: 210 Calories, 9 g Fat, 340 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998