Tested till perfect Skillet Fish with Tomato Zucchini Sauce

Skillet Fish with Tomato Zucchini Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe5 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspbutter or vegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 cups 2cupsthinly sliced zucchini, (about 2 small)
  • 1/2 cup 1/2cupdiced sweet red pepper
  • 2 tbsp 2tbspchopped fresh oregano
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 can 1can(14 oz/398 mL) stewed tomatoes
  • 4 4fish filletfish fillets, (such as tilapia, catfish, haddock, or sole) about 6 oz (175 g) each
  • 1 1lemonlemons, thinly sliced
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In large skillet, melt butter over medium-high heat; saute onion, garlic, zucchini, red pepper, oregano, 1/2 tsp (2 mL) each of the salt and pepper and hot pepper sauce until softened, about 5 minutes.

Add tomatoes; break up large pieces with spoon. Bring to boil; reduce heat and simmer, stirring often, until thick enough to mound on spoon, about 10 minutes.

Place fish in single layer on vegetables; sprinkle with remaining salt and pepper. Cover and simmer until fish flakes easily when tested, about 8 minutes.

Transfer fish to plate; keep warm. Simmer sauce until thickened again, about 2 minutes. Spoon over fish; serve with lemon slices.

Additional information : Tip: Red-skinned new potatoes are a delicious accompaniment. No need to peel them. Just scrub, quarter if large, and cook in covered saucepan of boiling salted water until tender, 15 minutes.

Nutritional Information Per serving: about

cal 275 pro 32g total fat 10g sat. fat 4g
carb 15g fibre 3g chol 96mg sodium 875mg

% RDI:

calcium 6 iron 11 vit A 36 vit C 87
folate 14
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