Getting some people to eat fish can be tricky - but by combining white fish with
tomatoes and zucchini this baked dish will get them hooked! (Jane)
tomatoes and zucchini this baked dish will get them hooked! (Jane)
Fish and Zucchini Casserole
Ingredients6 - 8 fish fillets (enough for your family or guests)
500 g or about 1 1b of zucchini 1 - 2 tablespoon olive oil 3 - 4 cloves of garlic 800 g tin of whole tomatoes 2 - 3 springs of rosemary 8 leaves of fresh basil 1 lemon - juiced salt and pepper to taste pinch of sugar chili flakes or sambal oelek 
This is another recipe originally from the Italian Women's Weekly Cookbook. That recipe precooks the fish but after making it many times I found this not necessary.
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Method1. Prepare fish if necessary by defrosting and/or removing bones and skin.
2. Slice zucchini into 1/4 inch rounds. 3. Puree tomatoes if not already pureed. 
4. Heat oil in pan, add zucchini, and cook until slightly browned. Add crushed garlic.
4. Add pureed tomatoes, rosemary, salt and pepper, chili flakes or sambal oelek if using, sugar if needed and cook until zucchini is cooked and sauce has thickened. Add chopped basil. 5. Place fish into baking dish. Cover with tomato zucchini sauce.
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7. Bake in oven heated to 350 F for about 30 minutes or until fish is cooked.
8. Serve with brown rice and a green salad. 
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