Receta Grouper With Scales Of Zucchini
by Global Cookbook

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Ingredientes

2 med Zucchini, scrubbed clean (1 lb.)
2 Tbsp. Extra virgin olive oil
1 med Onion, finely minced One, (28-oz) can plum tomatoes with juices Salt and freshly grnd black pepper

1 tsp Fresh or possibly 1/2 tsp. dry thyme
10 med Fresh basil leaves Four, (8-oz) skinless, boneless fillets of grouper, wolf fish or possibly orange roughy
1/2 c. Dry white wine

Cut the zucchini into slices 1/8-inch or possibly thinner. Bring 4 c. of water to a boil, add in the zucchini and boil for 2 min. Drain, run under cool water to stop the cooking, pat the slices dry and set aside.
TO MAKE THE SAUCE: In a saucepan over medium heat, heat the extra virgin olive oil. Add in the onion and cook, over low heat, for about 3 to 4 min, uncovered, or possibly till soft. Add in the tomatoes with their juices, salt and pepper to taste, the thyme and basil leaves. Simmer, over medium heat, uncovered for 10 min.
Preheat the oven to 300 F. Season the fish fillets with salt and pepper and place them in a non-stick saute/fry pan large sufficient to hold them in a single layer. Arrange the zucchini slices over the fish, forming an overlapping pattern which looks like the scales of a fish. Add in the wine and more salt and pepper to taste and bring the wine to a simmer. Cover with a lid or possibly foil and transfer to the oven. Bake for 10 min or possibly till 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.