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.





Cuban-Braised Style Fish

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14 1/2 oz. canned tomatoes with green chilies
• 1 /2 cup fat-free chicken broth
• 10 medium green olives (with pimientos), thinly sliced crosswise
• 1 1/2 lbs. halibut, sea bass or scrod fillets
• 1 tbsp slivered almonds, toasted
• 3 cups broccoli florets, steamed

Makes 4 Servings

1. In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.
2. Stir tomatoes, broth and olives into onion mixture and heat to simmer. Cut fish into 4 portions and arrange in skillet. Cover and cook until fish flakes with a fork, 8 to 10 minutes.
3. To serve, remove fish to 4 plates. Spoon tomato and olive mixture over fish and top each serving with a sprinkle of almonds. Complement with broccoli.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. I have been cooking a lot of spicy food lately and was in the mood for fish and this was a bold recipe I wanted to try. It's very easy to cook and full of flavor. Even though the recipe calls for  slivered almonds, I think the almonds are optional because you have so much heat and flavor in this dish. The broccoli is used as a side dish to cool off your palate from the fire-roasted tomatoes. If you can't find jalapeno-seasoned diced tomatoes, use regular canned diced tomatoes and add either a big pinch of hot red pepper flakes or jalapenos to the onions while they are sauteeing. I highly recommend putting on a little Gloria Estafan or Jon Secada when making this dish for an authentic Cuban Flare!