3 small zucchini, trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons oregano
1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)
Directions
Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.
