Veggie Topped Fish

By oldbklady

Ingredients

• 1 tbs butter
• 1 yellow summer squash
• 1 zucchini
• 1 c. sliced mushrooms
• 1/2 half sliced onion, separated
• 1/2 sliced sweet red pepper
• 1 minced garlic clove
• 1/4 tsp salt
• 1 14oz can diced tomatoes
• 1 tbs corn starch
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 lb white fish
• 2 c. chicken broth

Preparation

Step 1

For sauce: cut yellow squash and zucchini in half lengthwise then crosswise into slices. In a saucepan melt butter and add squash, zucchini, mushrooms, onion, pepper, garlic, and salt. Sauté about 4 minutes or till veggies are tender. Mix tomatoes, cornstarch, basil and oregano. Stir into veggies and cook stirring till bubbly. Set aside.
For fish: In a skillet bring broth to a boil. Carefully add fish, return to a boil, reduce heat,
Cover and simmer until fish flakes easily with a fork. Serve sauce over fish.