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Zucchini-Tomato Sauce with Fish Fillets

– Ingredients-

2 tbsp olive oil
1 large onion, chopped
3 large garlic cloves, chopped
3 small zucchinis, trimmed and cut into ½-inch pieces
6 tsp oregano, fresh (2 tsp dried)
12 whole tomatoes, peeled and diced (28-ounce can)
4 x 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)

– Directions –

Heat oil in heavy, large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender — about 3 minutes.
Add zucchini and oregano and sauté until zucchini is beginning to soften — about 5 minutes.
Add tomatoes and bring to boil.
Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in centre — about 5 minutes.
Transfer fish to platter; tent with foil to keep warm.
Increase heat under skillet. Boil mixture until thickened to sauce consistency — about 5 minutes. Season sauce with salt and pepper. Enjoy!
Serves 4.

– Nutritional Analysis –

(per serving): calories 285 kcal, fat 9 g, carbohydrate 15 g, protein 35 g, fibre 3 g, cholesterol 90 mg, sodium 432 mg, potassium 1134 mg, sugar 9 g

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