You can substitute any firm, white-fleshed fish for the bass fillets.

Recipe by Cooking Light June 1998

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Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 3/4 cup vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish with 1/4 teaspoon salt and black pepper.

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  • Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.

  • Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and saute 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

269 calories; calories from fat 34%; fat 10.1g; saturated fat 1.8g; mono fat 5g; poly fat 2.2g; protein 34.1g; carbohydrates 9.5g; fiber 2.3g; cholesterol 116mg; iron 3.8mg; sodium 427mg; calcium 190mg.
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