Fish In Eggplant Bolognese Sauce Recipe

Name: Fish In Eggplant Bolognese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 fish fillets; 1 (28 ounce) can crushed tomatoes; 1 cup low sodium chicken broth; 2 teaspoons italian seasoning; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup olive oil; 2 garlic cloves, chopped; 1 tablespoon chopped fresh Italian parsley; 1 medium eggplant, peeled and chopped (use zucchini if you like instead); 1 cup sliced mushrooms; 1 teaspoon sea salt; 1/2 teaspoon black pepper

Servings: persons

2 -4 fish fillets
1 (28 ounce) can crushed tomatoes
1 cup low sodium chicken broth
2 teaspoons italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup olive oil
2 garlic cloves, chopped
1 tablespoon chopped fresh Italian parsley
1 medium eggplant, peeled and chopped (use zucchini if you like instead)
1 cup sliced mushrooms
1 teaspoon sea salt
1/2 teaspoon black pepper

1
Use saute pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
2
Salt if desired and add black pepper.
3
Add garlic and saute a bit, but don't burn.
4
Pour in crushed tomatoes and chicken stock.
5
Add Italian seasoning and Italian parsley.
6
Stir together to incorporate and bring to a boil.
7
Reduce to simmer.
8
Add fish fillets and spoon sauce over fillets (season fish first if you like).
9
Cover and simmer for 20 minutes until fish flakes.
10
Serve immediately with fresh Italian bread for scooping up the sauce.
11
Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 -4 fish fillets, 1 (28 ounce) can crushed tomatoes, 1 cup low sodium chicken broth, 2 teaspoons italian seasoning, and more.

Yes, Fish In Eggplant Bolognese Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish In Eggplant Bolognese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions