Serves: 4
Total Calories: 443

2 tablespoons olive oil
1 medium onion, thinly sliced
pinch of crushed red pepper
2 cups canned tomatoes, with their juice, chopped
pinch of dried oregano, crumbled
salt
1 1/4 pounds scrod or grouper fish steaks fillets, cut into serving pieces
1/2 teaspoon grated lemon zest

1 Pour the oil into a medium skillet. Add the onion and red pepper. Cook, stirring often, over medium heat, until the onion is tender and golden, about 10 minutes. Add the tomatoes, oregano, and salt and simmer until the sauce is thickened, about 15 minutes.

2 Rinse the fish and pat dry, then sprinkle it with salt. Add the fish to the pan and baste it with the sauce. Cover and cook 8 to 10 minutes, depending on the thickness of the fish, until it is just barely opaque when cut in the thickest part.

3 With a slotted spoon, transfer the fish to a serving platter. If the fish has released a lot of liquid, raise the heat under the pan and cook, stirring frequently, until the sauce is thickened.

4 Remove the sauce from the heat and stir in the lemon zest. Spoon the sauce over the fish and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 443
Calories from Fat: 235

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