2 x zucchini (about 1 pound) cut
into 1/8 inch-thick rounds
3 tbl olive oil
4 x orange roughy fillets, 6-8 ounces each, with skin intact
Coarse salt and freshly ground pepper
3 x shallots, minced
2 x cloves garlic, minced
1 can (28 ounce) crushed tomatoes
1 tsp sugar
1/4 cup chopped fresh dill
1 x lemon, quartered |
| 1. Preheat the oven to 425
degrees. In a bowl, coat the zucchini with 1 tablespoon of the
olive oil. 2. Lay the fish
fillets on a plate in a single layer. Arrange the zucchini
slices on the fillets, overlapping them to resemble scales.
Press down to secure in place and sprinkle with salt and pepper
to taste. Cover and refrigerate.
3. In a medium sauté pan, heat 2
tablespoons of the oil over medium-high heat. Add the shallots
and sauté until translucent, about 2 minutes. Add the garlic and
sauté until soft, about 1 minute. Add the tomatoes and sugar and
season with salt and pepper to taste. Bring to a boil, reduce
the heat to medium-low, and simmer uncovered for 5 minutes to
blend the flavors. Stir in the dill.
4. Pour the tomato sauce into an
attractive baking dish large enough to accommodate the fish
fillets in a single layer. Place the fish on top of the tomato
sauce. Bake until the fish is opaque throughout, about 20
minutes. Remove from the oven, garnish with the lemon quarters,
and serve directly from the baking dish.
|
