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Fish With Zucchini

creative.chef's picture
Ingredients
  Zucchini 2 Small
  Canned whole peeled tomatoes 14 1⁄2 Ounce (1 Can / 415 Gram)
  Skinned red snapper/Cod / striped bass fillets 1 Pound (450 Grams)
  Butter 75 Milliliter (1/4 Cup Plus 1 Tablespoon)
  Olive oil 30 Milliliter (2 Tablespoon)
  Chopped fresh basil/3/4 teaspoon dried basil, crumbled 15 Milliliter (1 Tablespoon)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Fresh rosemary sprig/1/4 teaspoon dried rosemary, crumbled 1
  Pepper 1⁄8 Teaspoon
  Fine dry breadcrumbs 30 Milliliter (2 Tablespoon, Unseasoned)
  Lemon juice 2 Teaspoon (10 Milliliter)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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