Ingredients

• 1/4 cup chopped onion
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1 cup diced zucchini
• 1/2 cup sliced fresh mushrooms
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 can (8 ounces) tomato sauce
• 1 tablespoon tomato paste
• 3/4 pound cod, perch or haddock fillets
• 2 tablespoons shredded Parmesan cheese

Directions

1. In a large skillet, saute onion and garlic in oil until tender. Add the zucchini, mushrooms, oregano and basil. Cook for 3 minutes or until tender. Stir in the tomato sauce and paste. Cook for 8-10 minutes or until heated through.

2. Place fillets in an ungreased 11-in. × 7-in. baking dish; top with vegetable mixture. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese. Yield: 2 servings

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