INGREDIENTS

INSTRUCTIONS

In a medium hot pan saute the onions with the capers in 2 tablespoons
of olive oil. Cover and turn heat down to medium heat and let simmer
for about 20 minutes stirring occasionally with a wooden spoon. Add
the thyme about 10 minutes into the cooking of the onions. Adjust the
seasonings with salt and pepper. Stir in the quartered tomatoes and
let simmer for 10 minutes more.  Slice the zucchini into thin discs. In
a hot saute pan heat 1  tablespoon of olive oil and saute the zucchini
in the oil. Add salt  and pepper as needed.  In a medium hot saute pan
heat 1 tablespoon olive oil and saute the  fish gently, crisping the
skin, Turn the fish over and let the  temperature of the pan finish the
cooking of the fish.  To assemble the dish, lay the zucchini around in
a small pile on the  bottom of the plate, place the fish on top of
that. On top of the  fish place a small amount of the tomato and onion
sauce.  Garnish with olive oil and fresh chives.  Converted by
MC_Buster.  Per serving: 940 Calories (kcal); 62g Total Fat; (58%
calories from  fat); 69g Protein; 29g Carbohydrate; 139mg Cholesterol;
268mg Sodium  Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 5 1/2
Vegetable; 0  Fruit;  Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031
Converted by MM_Buster v2.0n.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
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Calories: 592
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 214.1mg
Sodium: 390.3mg
Potassium: 2352.4mg
Carbohydrates: 19.1g
Fiber: 5.1g
Sugar: 3.1g
Protein: 99.8g