How To Prepare
Brush the base of a frying pan with olive oil.
Cook garlic and onion until soft. Add tomato, zucchini, bell pepper, tomato paste, basil and eggplant. Cook over low heat for approximately 20 minutes or until tender.
Meanwhile sprinkle fish with lemon juice. Grill for 3 minutes on each side.
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Ingredients
- 2 tsp olive oil
- 1 clove garlic, crushed
- 1 onion, sliced
- 4 tomatoes, chopped
- 1 large zucchini, sliced
- 1 green bell pepper, deseeded and chopped
- 3 Tbsp no salt added tomato paste
- 1 Tbsp chopped fresh basil
- 1 small eggplant, chopped
- 4 boneless fish fillets, such as perch or red snapper (raw wt: about 4 oz. each,)
- 1 lemon, juiced
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