1/1 Photo of Fish in Eggplant Bolognese Sauce
Fast Italian fish dinner recipe. Use any firm white fish--tilapia, cod, halibut etc. If you don't like olive oil, you can reduce the amount. This is meant to be a eaten with bread dipped into the sauce like a Mediterranean dish.
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- 2-4 fish fillets
- 793.78 g can crushed tomatoes
- 236.59 ml low sodium chicken broth
- 9.85 ml italian seasoning
- 2.46 ml crushed red pepper flakes (optional)
- 59.14 ml olive oil
- 2 garlic cloves, chopped
- 14.79 ml chopped fresh Italian parsley
- 1 medium eggplant, peeled and chopped (use zucchini if you like instead)
- 236.59 ml sliced mushrooms
- 4.92 ml sea salt
- 2.46 ml black pepper
- 1Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
- 2Salt if desired and add black pepper.
- 3Add garlic and sauté a bit, but don't burn.
- 4Pour in crushed tomatoes and chicken stock.
- 5Add Italian seasoning and Italian parsley.
- 6Stir together to incorporate and bring to a boil.
- 7Reduce to simmer.
- 8Add fish fillets and spoon sauce over fillets (season fish first if you like).
- 9Cover and simmer for 20 minutes until fish flakes.
- 10Serve immediately with fresh Italian bread for scooping up the sauce.
- 11Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.
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Nutritional Facts for Fish in Eggplant Bolognese Sauce
Serving Size: 1 (520 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 653.9
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 4.5 g
- Cholesterol 99.0 mg
- Sodium 1872.5 mg
- Total Carbohydrate 48.6 g
- Dietary Fiber 17.4 g
- Sugars 7.3 g
- Protein 54.1 g
The following items or measurements are not included: