Ingredients

Preparation time: 35 minutes.
Yield: 4 servings

1 pound cod, pollock or rockfish
2 tablespoons chopped onion
2 teaspoons oil
2 cups julienne-sliced zucchini
1 can (8 ounces) tomato sauce
1/2 cup sliced mushrooms
1/4 teaspoon basil, crushed
1/8 teaspoon pepper
dash of salt

Directions

Cut fillets into thin serving-sized pieces, if necessary, to make 4 pieces. Saute onion in oil. Add zucchini and cook about 5 minutes or until barely tender. Place 1/4 of the zucchini mixture on each fillet and roll pinwheel fashion. Place in shallow baking pan. Combine tomato sauce, mushrooms, basil, pepper and salt and pour over fish rolls.

Bake in oven at 350 degrees for 20 minutes or until fish flakes easily when tested with a fork.

OR

Microwave. Cover rolls with waxed paper and cook on high 6 minutes or until fish flakes easily when tested with a fork. Rotate dish halfway through cooking time.

Each serving contains 144 calories, 3 gm fat, 7 gm carbohydrates, 410 mg sodium, 49 mg cholesterol.