Ingredients
2
tablespoons olive or vegetable oil
1
medium onion, sliced
1
(2.5-oz.) jar sliced mushrooms, drained
1/2
teaspoon dried basil leaves
1/2
teaspoon fennel seed
2
cups frozen mixed vegetables
1 1/2
lb. catfish, orange roughy or sole fillets
1/4
teaspoon salt
1/4
teaspoon pepper
2
medium tomatoes, sliced
1/3
cup grated Parmesan cheese
Preparation
Heat oil in large skillet over medium heat until hot. Add onion, mushrooms, basil and fennel seed; cook 4 minutes or until onion is tender, stirring occasionally.
Stir in frozen vegetables. Place fish over vegetables; sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low; cover and cook 12 to 16 minutes or until fish flakes easily with fork.
Sprinkle with cheese. Remove skillet from heat; cover and let stand about 3 minutes or until cheese is melted.
