Vegetable Fish Fillets Recipe

Name: Vegetable Fish Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sole fillets or 1 lb cod fish fillet; 1 tablespoon oil; 1 cup onion, Sliced; 3 cups zucchini, Sliced; 1 cup green pepper slices; ¾ cup tomatoes, Chopped; 3 tablespoons dry sherry (optional); 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon basil; ¼ teaspoon pepper; 2 drops hot pepper sauce; ¼ cup parmesan cheese

Servings: persons

1 lb sole fillets or 1 lb cod fish fillet
1 tablespoon oil
1 cup onion, Sliced
3 cups zucchini, Sliced
1 cup green pepper slices
¾ cup tomatoes, Chopped
3 tablespoons dry sherry (optional)
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon basil
¼ teaspoon pepper
2 drops hot pepper sauce
¼ cup parmesan cheese

1
Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets.
2
Top with tomatoes.
3
Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets.
4
Bake uncovered at 350F for 25-30 minutes.
5
Remove fish and vegetables to heated platter; sprinkle with parmesian cheese.
6
if desired, serve pan juices over bulgar or rice.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb sole fillets or 1 lb cod fish fillet, 1 tablespoon oil, 1 cup onion, Sliced, 3 cups zucchini, Sliced, and more.

Yes, Vegetable Fish Fillets 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.

Vegetable Fish Fillets

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