• 14 ounces rosefish, red snapper or ocean perch fillets
• 2 tablespoons lemon juice
• Salt and freshly ground pepper
• 2 tablespoons flour
• 3 tablespoons olive oil, divided
• 1 small eggplant
• 2 red peppers
• 1 small tomato
• 1 small zucchini (courgette)
• 3 sprigs fresh basil
• 3 sprigs fresh parsley
• 2-3 tablespoons fresh bread crumbs
• Fresh basil leaves
Sprinkle fish with lemon juice, then season with salt and pepper. Dip in flour and shake off any excess.
Chop eggplant and slice red peppers, tomato and zucchini. Finely chop basil and parsley. Heat 1 tablespoon oil in skillet. Fry fish on medium heat 5 minutes on each side, then place in medium-size ovenproof dish.
Rinse skillet and heat another tablespoon oil. Cook eggplant on medium heat 5-6 minutes, turning occasionally. Stir in red peppers, tomatoes and zucchini: steam another 5 minutes. Season with salt and pepper.
Preheat oven to 350 Fahrenheit. Spread vegetables over fish. Mix bread crumbs with remaining tablespoon oil, chopped basil and parsley, and sprinkle on top. Bake in preheated oven 8-10 minutes. Garnish with additional basil leaves.
Per Serving:
• Calories: 167
• Carbohydrate: 21 gm
• Fat: 23 gm
• Protein: 43 gm
Tip: Serve with a whole-grain baguette.
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