Categories: Fish, Main Dish

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 (1 lb) eggplant, chopped into 3/4 inch pieces
• 2 zucchini, chopped into 1/2 inch pieces
• 1 large red bell pepper, chopped into 1/2 inch pieces
• 1 small onion, chopped
• 1 tablespoon dried oregano
• 1 (14 1/2 ounce) can crushed tomatoes, with liquid
• 3 tablespoons red wine vinegar
• salt and pepper
• 6 (7 ounce) orange roughy or 6 (7 ounce) sea bass fillets

Directions

1. In a large pot, heat oil over medium-high heat.

2. Add the chopped garlic to the pot and saute for 30 seconds.

3. Add in the next 5 ingredients; stir to combine.

4. Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.

5. Add in the tomatoes and vinegar; stir to mix.

6. Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.

7. Season with salt and pepper to taste.

8. Meanwhile, sprinkle fish fillets with salt and pepper.

9. Place fillets in a lightly oiled 13×9 inch glass baking dish.

10. Spoon vegetable mixture over fish.

11. Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.

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