Fish with Zucchini Print Email

2 sm. zucchini
1 (14 1/2 oz) can whole peeled tomatoes
1 lb. skinned striped bass, red snapper, or cod fillets
1/4 cup plus 1 TBS butter
2 TBS olive oil
1 TBS chopped fresh basil or 3/4 tsp. dried basil, crumbled
1/2 tsp sea salt
1 sprig fresh rosemary or 1/4 tsp. dried rosemary, crumbled
1/8 tsp pepper
2 TBS fine dry unseasoned bread crumbs
2 tsp lemon juice

Heat oven to 400 degrees F. Cut zucchini crosswise into 1/4 inch thick slices. Press tomatoes and their liquid through sieve into bowl; discard seeds. Pat fish dry.

Heat 1/4 cup of the butter in 12 inch 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. (Remove and discard rosemary at this point if using fresh).

Spoon zucchini-tomato mixture over fish in baking dish. Sprinkle with bread crumbs and remaining basil. Drizzle lemon juice over crumbs; dot with remaining 1 tablespoon butter. Bake uncovered just until fish is cooked through and topping is light brown, 10 to 15 minutes. Makes 2 to 3 servings.