2 sm. zucchini
1 (14 1/2 oz. or 415 g) can whole peeled tomatoes
1 lb. (450 g) skinned red snapper, cod or striped bass fillets
1/4 c. (60 mL) plus 1 tbsp. (15 mL) butter
2 tbsp. (30 mL) olive oil
1 tbsp. (15 mL) chopped fresh basil or 3/4 tsp. (4 mL) dried basil, crumbled
1/2 tsp. (2 mL) salt
1 sprig fresh rosemary or 1/4 tsp. (1 mL) dried rosemary, crumbled
1/8 tsp. (0.5 mL) pepper
2 tbsp. (30 mL) fine dry unseasoned bread crumbs
2 tsp. (10 mL) lemon juice

1. Heat oven to 400 degrees F (200 degrees C). Cut zucchini crosswise into 1/4 inch (0.5 cm) thick slices. Press tomatoes and their liquid through sieve into bowl; discard seeds. Pat fish dry.

2. Heat 1/4 cup (60 mL) of the butter in 12 inch (30 cm) non-corrosive skillet over medium-high heat; when foam subsides, reduce heat to medium. Add fish fillets; cook, turning once, until fish is light brown, 1 to 2 minutes per side. Remove fish with slotted spatula to greased shallow baking dish.

3. Add oil to butter remaining in skillet; increase heat to medium-high. Add zucchini; cook and stir until light brown, about 3 minutes. Stir in half the basil, the salt, rosemary and pepper; cook 30 seconds. Stir in sieved tomatoes. Heat to boiling; reduce heat to medium. Cook, uncovered, stirring frequently, until sauce is slightly thickened, about 5 minutes. (Remove and discard rosemary at this point if using fresh).

4. Spoon zucchini-tomato mixture over fish in baking dish. Sprinkle with bread crumbs and remaining basil. Drizzle lemon juice over crumbs; dot with remaining 1 tablespoon (15 mL) butter. Bake uncovered just until fish is cooked through and topping is light brown, 10 to 15 minutes. Makes 2 to 3 servings.