Grouper With Scales Of Zucchini
Instructions:
- 2 Medium Zucchini; scrubbed clean (1 pound)
- 2 Tablespoon Olive oil
- 1 Medium Onion; finely chopped
- One (28−ounce) can plum tomatoes with juices
- Salt and freshly ground black pepper
- 1 Teaspoon Fresh or 1/2 teaspoon dried thyme
- 10 Medium Fresh basil leaves
- Four (8−ounce) skinless, boneless fillets of grouper, wolf fish or orange roughy
- 1/2 Cup Dry white wine
- Cut the zucchini into slices 1/8−inch or thinner. Bring 4 cups of water to a boil, add the zucchini and boil for 2 minutes. Drain, run under cold water to stop the cooking, pat the slices dry and set aside.
- TO MAKE THE SAUCE:
- In a saucepan over medium heat, heat the olive oil. Add the onion and cook, over low heat, for about 3 to 4 minutes, uncovered, or until soft. Add the tomatoes with their juices, salt and pepper to taste, the thyme and basil leaves. Simmer, over medium heat, uncovered for 10 minutes.
- Preheat the oven to 300 F. Season the fish fillets with salt and pepper and place them in a non−stick saut pan large enough to hold them in a single layer. Arrange the zucchini slices over the fish, forming an overlapping pattern that looks like the scales of a fish.
- Add the wine and more salt and pepper to taste and bring the wine to a simmer. Cover with a lid or foil and transfer to the oven. Bake for 10 minutes or until the fish is flaky.
- While the fish is cooking, blend the sauce into a smooth puree.
- To serve, ladle some sauce over the entire surface of a dinner plate. Remove the zucchini covered fish with a slotted spatula to a paper towel to absorb any excess liquid before setting it in the middle of the sauce.