FISH FILLETS w/TOMATO ZUCCHINI SAUCE

By BobD

Ingredients

• 4 SERVINGS
• 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
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy large skillet over medium heat.

Add onion and garlic and saute until onion is almost tender, about 3 minutes.

Add zucchini and oregano and saute 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.