Grouper With Scales Of Zucchini
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.
Removethe 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.