Fish Fillets with Tomato-Zucchini Sauce

By Dr_Mom

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 large garlic cloves, chopped
• 3 small zucchini, trimmed, cut into 1/2-inch pieces
• 1 1/2 teaspoons oregano
• 1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
• 4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)

Details

Servings 4

Preparation

Step 1

Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.