INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Per serving: 417
Calories (kcal); 28g Total Fat; (69% calories from  fat); 6g Protein;
22g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5  1/2 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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