RECIPE OF THE DAY! FILLET ITALIAN STYLE IN A SKILLET

This is a wonderful dish that the whole family can enjoy. I use these fish because they are among the most flaky fish, tilapia, turbot or red snapper. They are very Band friendly, this is one of my favorite recipes to make and eat. Make it yours too! ENJOY!

Makes 4 servings

Active Time: 7 minutes
Total Time: 15 minutes

Ingredients

1 Bread sticks

1 medium onion, thinly sliced

5 small or 2 medium zucchini (1 lb)

1 can (14 oz) diced Italian-seasoned tomatoes

1 lb small fresh fish fillets (such as tilapia, turbot or red snapper), no more than 1⁄2 in. thick

Preparation

1. Meanwhile, lightly coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Spread onion in skillet.

2. While onion cooks, cut small zucchini in 1⁄2-in.-thick rounds (or cut medium zucchini in half lengthwise, then crosswise in 1⁄2-in.-thick pieces). Stir into onions along with about half the tomatoes. Bring to a boil.

3. Lay fish fillets in a single layer on top. Pour remaining tomatoes over fish. Cover and cook 7 to 8 minutes, or until fish is cooked through and zucchini is crisp-tender.

4. Serve with the fish and vegetables also a few bread sticks.

410 Calories Per Serving