Fish, zucchini and oregano casserole

Increase your vegetable intake the easy way by incorporating them into delicious stews and casseroles.

Recipe «Fish, zucchini and oregano casserole» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 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.

Ingredients:

• 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 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 

Instructions

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.