Fish With Zucchini Recipe
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.
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