Fish Fillets with Tomato-Zucchini Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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