13 13
YIELD
4 servings
ACTIVE
7 minutes
TOTAL
15 minutes
1 LOAF (8 OZ) READY-TO-HEAT GARLIC BREAD
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 ½ IN. THICK
Put bread halves, seasoned side up, on a baking sheet. Place in oven; heat oven to 425°F.
Meanwhile, lightly coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Spread onion in skillet.
While onion cooks, cut small zucchini in ½-in.-thick rounds (or cut medium zucchini in half lengthwise, then crosswise in ½-in.-thick pieces). Stir into onions along with about half the tomatoes. Bring to a boil.
Lay fish fillets in a single layer on top. Pour remaining tomatoes over fish. Cover and cook 7 to 8 minutes, until fish is cooked through and zucchini is crisp-tender.
CALORIES 478 TOTAL FAT 25G SATURATED FAT 5G CHOLESTEROL 52MG SODIUM 566MG
TOTAL CARBOHYDRATES 38G DIETARY FIBER 4G PROTEIN 24G
