Fish With Zucchini
|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|
|Fine dry breadcrumbs||30 Milliliter (2 Tablespoon, Unseasoned)|
|Lemon juice||2 Teaspoon (10 Milliliter)|
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.