In a medium saucepan, add squash, mushrooms, onion, garlic, lemon zest, salt, and 1/4 cup of water.
Turn on the heat to high to bring the mixture to a boil.
Lower the heat, cover the pan, and let it simmer for about 4 minutes, or until the veggies are almost soft.
Drain the water from the vegetables and place them back into the saucepan.
In a large skillet, add chicken broth and bring it to a boil.
Carefully place the fish into the boiling chicken broth.
Spoon some of the broth over the fish.
Lower the heat, cover the skillet, and let the fish simmer. Check that it flakes easily, which will take about 4 to 6 minutes per 1/2 inch of thickness.
Use a slotted spoon to lift the fish out of the broth and place it onto individual plates.
In another bowl, mix together tomatoes, cornstarch, basil, and pepper sauce.
Cook and stir this new mixture for 2 minutes.
Add the tomato mixture to the saucepan with the vegetables.
Stir gently over medium heat until the sauce gets thick and bubbly.
Cook and stir for an additional 2 minutes.
Spoon the finished sauce over the fish on each plate.
Garnish with fresh basil or lemon slices
Notes
0 Points (2022/2023 Plan)MyWW Points: 0 Blue Plan and 4 Green Plan0 WW Freestyle Points and 4 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.