Italian Fish and Zucchini Bake

This classic Italian recipe is a very old favourite in our household! So easy, yet so flavoursome. You can make it with any fish, but my favourite is with pink salmon. It is always so tender and juicy, and compliments the tomato sauce and soft zucchini so well. It’s very high in protein and fibre too, which is always a win in my books!

Click on the image to watch how to make it.

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Ingredients:

4 fish fillets (I recommend salmon, but any white fish will also work beautifully.)
1 large zucchini, or 2 medium sized ones - I prefer the yellow variety, as it is much sweeter in flavour!
1 tin of crushed tomatoes
2 cloves of garlic, crushed
1 teaspoon of sugar
1 teaspoon of dried basil
1 teaspoon of dried oregano
The juice of one lemon, approx 1/4 cup
1/2 cup of panko breadcrumbs (for that delicious, golden crunch on top!)
A few dobs of butter, because everything is better with butter ;)
Salt and pepper to taste
Parsley to serve

Method:

Fry your thick zucchini slices in some olive oil until just tender, then add in your crushed tomatoes & minced garlic.

Simmer for a few minutes, until aromatic, and then add in your herbs, sugar and salt and pepper to taste. Mix well over heat, and then set aside to cool.

To a greased baking dish, add in your raw fish fillets, rub with extra virgin olive oil and salt & pepper one side only.

Cover fish fillets with your tomato sauce & zucchini mixture, ensuring that each fillet is completely covered with either zucchini slices or sauce, and then bake uncovered at 180 degrees Celsius for approx 20-25 minutes, or until fish is JUST cooked all the way through.

Serve on it’s own, or with a fresh salad or roasted vegetables on the side, and enjoy.

With love,
Tara x