Baked Fish Fillets Italian Style

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Anyone with an oven can make this dish. It takes just a few minutes to assemble and 30 minutes in the oven and dinner is ready to roll. The taste is Italian country-style. You can also make this for a crowd but multiplying the recipe. This will transport well in a container and reheat marvelously in a microwave. You could even eat it cold on a summer day.

Servings: Serves 4 and can be doubled easily

Ingredients:

• Olive oil spray
• 1-1/2 cups of chopped onion
• 2 tsp of Italian seasoning
• 2 cloves of garlic, minced (jar garlic will work for this one)
• 8 oz of tomato sauce (Hunts or another brand with no sugar in the ingredient list)
• 4 fish filets*

* Halibut is my first choice but it can be expensive. Cod will cook at about the same pace. Tilapia and whitefish will cook a bit faster so cook them only about 20 minutes instead of 30. You can even do it with sole and it would be tasty. Sole will only take about 15 minutes. Just gauge it based on how thin your fish is. This can even be done with things like mahi mahi, salmon and tuna. Your choice. I have the fishmonger take off the skin from both sides for this dish to make it extra easy to serve and eat.

Instructions:

Preheat oven to 375 degrees.

Spray a medium sauce pan with a light spritz of olive oil. Add your onion and the Italian seasoning. Saute on medium about five minutes until the onions loosen. Stir often. Add the garlic and the tomato sauce. Stir to blend and heat.

Put the fish filets in a 9″ X 9″ ovenproof pan that has been sprayed with a bit more olive oil. Pour the sauce on top and bake the required time.

If you have a convection oven you can adjust the cooking time accordingly. Usually that will mean a reduction in cooking time of 25-30%.

Enjoy!

Cheers,