Fish in Eggplant Bolognese Sauce

“Fast Italian fish dinner recipe. Use any firm white fish--tilapia, cod, halibut etc. If you don't like olive oil, you can reduce the amount. This is meant to be a eaten with bread dipped into the sauce like a Mediterranean dish.”
READY IN:
45mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
  2. Salt if desired and add black pepper.
  3. Add garlic and sauté a bit, but don't burn.
  4. Pour in crushed tomatoes and chicken stock.
  5. Add Italian seasoning and Italian parsley.
  6. Stir together to incorporate and bring to a boil.
  7. Reduce to simmer.
  8. Add fish fillets and spoon sauce over fillets (season fish first if you like).
  9. Cover and simmer for 20 minutes until fish flakes.
  10. Serve immediately with fresh Italian bread for scooping up the sauce.
  11. Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.

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