Fish, zucchini and oregano casserole

Fish, zucchini and oregano casserole

Cooking Time
25 minutes
Ingredients (serves 4)

•     olive oil cooking spray
  
•     1 brown onion, halved, thinly sliced
  
•     350g orange sweet potato, peeled, cut into 2cm pieces
  
•     2 small zucchini, cut into 1cm pieces
  
•     200g broccoli, trimmed, cut into florets
  
•     1 small (250g) eggplant, diced
  
•     800g can diced tomatoes
  
•     1/3 cup fresh oregano leaves
  
•     500g white fish fillets, cut into large pieces
  
•     1 small white bread stick, sliced, toasted
  

Method

   1.  Heat a heavy-based saucepan over medium heat. Lightly spray with oil. Add onion and cook, stirring, for 2 minutes or until golden.

   2.  Add sweet potato. Cook, stirring, for 3 minutes. Add zucchini, broccoli, eggplant, tomatoes and 1/4 cup oregano. Bring to boil.

   3.  Reduce heat to low. Cover and cook for 8 to 10 minutes or until sweet potato is tender. Stir in fish. Simmer, uncovered, for 4 to 5 minutes or until fish is cooked        through.

    4.  Sprinkle with remaining oregano. Serve casserole with toasted bread.

Very nutritious! ♥

Yes and oh so yummy

This looks really good. I'm going to have a go at this one.

Looks awesome! I've never heard of a brown onion......would a regular onion work?

Absolutely Rby I use whatever type onion I have in the house; mostly I use brown/white onions for cooking and red onions for in salads.