Chilean Sea Bass with Tomato Zucchini Sauce

Chilean Sea Bass with Tomato Zucchini Sauce

adapted from Bon Appetit March 1997

You can use any thick cut white  fish fillets in this recipe. Make sure you have the skin on and you start with a really hot pan.

Makes 2 servings                                            1 WW Blue points / serving

1 tsp. olive oil

2 6-7 oz. Chilean Sea Bass fillets

Cooking spray

1/2 onion, chopped

2 small garlic cloves, minced

1 large zucchini, sliced 1/2 inch thick

1 (14.5 oz.) can diced tomatoes with basil, garlic & oregano

1/4 tsp. dried oregano

Kosher salt and Freshly ground black pepper

1. Preheat a heavy pan until it is very hot - smoking.
2. Preheat the oven to 450F.
3. Dry the fish with paper towels or if time permits place on a plate skin side up and allow to sit the the refrigerator uncovered for about 1 hour to air dry.
4. Brush the olive oil on the skin surface of the fish and season with salt and pepper.
5. Cook skin side down in the pan until the skin is crispy and cooked about 3/4 of the way through.
6. Remove the fish from the pan to a plate skin side up.
7. In the same pan, cook the onion and garlic in some cooking spray until translucent, about 3 minutes.
8. Add the zucchini and cook until starting to soften, about 4-5 minutes.
9. Add the tomatoes with their juices and the dried oregano to the pan. Bring to a boil and season with salt and pepper.
10. Return the fish to the pan, skin side up and put in the oven until the fish is cooked through and the sauce thickens. If the sauce is still thin when the fish is cooked, remove the fish to a plate and tent with foil to keep warm and reduce the sauce on the stove top.
11. Serve the fish on top of the sauce.

Enjoy!