Baked Scrod with Ratatouille

Ingredients:

• 2 onions, chopped
• 4 garlic cloves, minced
• 1 small (3/4-lb.) eggplant, diced
• 1 red bell pepper, seeded and diced
• 1/2 green bell pepper, seeded and diced
• 1 medium zucchini, diced
• 2 tomatoes, seeded and chopped
• 3 tbsp. shredded fresh basil
• 2 tbsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. scrod fillets, cut into 4 pieces
• 2 tbsp. tomato paste
• 4 tsp. extra-virgin olive oil

Makes 4 Servings (1/4 casserole per serving)

1. Preheat the oven to 350 F. Spray a large skillet with nonstick spray, and heat. Sauté the onions and garlic until softened, about 5 minutes. Add the eggplant and bell peppers; cook, stirring frequently, until the peppers are softened, about 5 minutes. Stir in the zucchini, tomatoes, basil, oregano, salt, and pepper; cook, stirring, until the vegetables are tender, about 5 minutes longer. Transfer half the vegetables to a shallow 2 -quart baking dish.
2. Arrange the scrod over the vegetables. In a small bowl, mix the tomato paste and oil; spread over the fish. Top with the remaining vegetables and bake until the fish is just opaque in the center, 20-30 minutes.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving fish and vegetables or an elegant dinner, this dish is for you. Don't be intimidated by the ingredients in this dish; it's very simple and worth the time and effort. You can use any kind of white fish such as haddock, halibut, Chilean sea bass, cod, etc. and your meal will still be delicious. This dish is a compliment to France and you'll be serving this to family and friends. Don't forget to serve white wine with this dish for a more authentic French flare.