Fish With Zucchini Recipe
This delicious Fish With Zucchini is from my grandma's cookbook. Stock up on bags full of Fish as you will want to make this Fish With Zucchini a lot. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
2 small zucchini
1 can (14 1/2 ounces or 415 g) whole peeled tomatoes
1 pound (450 g) skinned red snapper, cod or striped bass fillets
1/4 cup (60 ml) plus 1 tablespoon (15 ml) butter
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) chopped fresh basil or 3/4 teaspoon (4 ml) dried basil, crumbled
1/2 teaspoon (2 ml) salt
1 sprig fresh rosemary or 1/4 teaspoon (1 ml) dried rosemary, crumbled
1/8 teaspoon (0.5 ml) pepper
2 tablespoons (30 ml) fine dry unseasoned breadcrumbs
2 teaspoons (10 ml) lemon juice
Directions
Heat oven to 400°F (200°C).
Cut zucchini crosswise into 1/4 inch- (0.5 cm) thick slices.
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Pat fish dry.
Heat 1/4 cup (60 mL) of the butter in 12-inch (30 cm) non-corrosive skillet over medium-high heat; when foam subsides, reduce heat to medium.
Add fish fillets; cook, turning once, until fish is light brown, 1 to 2 minutes per side.
Remove fish with slotted spatula to greased shallow baking dish.
Add oil to butter remaining in skillet; increase heat to medium-high.
Add zucchini; cook and stir until light brown, about 3 minutes.
Stir in half the basil, the salt, rosemary and pepper; cook 30 seconds.
Stir in sieved tomatoes.
Heat to boiling; reduce heat to medium.
Cook uncovered, stirring frequently, until sauce is slightly thickened, about 5 minutes.
Spoon zucchini-tomato mixture over fish in baking dish.
Sprinkle with breadcrumbs and remaining basil.
Drizzle lemon juice over crumbs; dot with remaining 1 tablespoon (15 mL) butter.
Bake uncovered just until fish is cooked through and topping is light brown, 10 to 15 minutes.
Cut zucchini crosswise into 1/4 inch- (0.5 cm) thick slices.
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Pat fish dry.
Heat 1/4 cup (60 mL) of the butter in 12-inch (30 cm) non-corrosive skillet over medium-high heat; when foam subsides, reduce heat to medium.
Add fish fillets; cook, turning once, until fish is light brown, 1 to 2 minutes per side.
Remove fish with slotted spatula to greased shallow baking dish.
Add oil to butter remaining in skillet; increase heat to medium-high.
Add zucchini; cook and stir until light brown, about 3 minutes.
Stir in half the basil, the salt, rosemary and pepper; cook 30 seconds.
Stir in sieved tomatoes.
Heat to boiling; reduce heat to medium.
Cook uncovered, stirring frequently, until sauce is slightly thickened, about 5 minutes.
Spoon zucchini-tomato mixture over fish in baking dish.
Sprinkle with breadcrumbs and remaining basil.
Drizzle lemon juice over crumbs; dot with remaining 1 tablespoon (15 mL) butter.
Bake uncovered just until fish is cooked through and topping is light brown, 10 to 15 minutes.
