Ingredients

• 1/4 cup Filippo Berio® Olive Oil
• 1 medium zucchini, diced
• 2 medium tomatoes, diced
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly minced scallions
• 1/4 teaspoon freshly ground black pepper
• 1 pound fish steaks, 1 inch thick

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Instructions

1. Preheat oven to 400 degrees F.
2. In a large skillet, saute zucchini and tomatoes in olive oil over medium heat for 5 minutes. Remove skillet from heat and stir in vinegar and scallions. Sprinkle with pepper.
3. Arrange fish steaks in one layer in a medium oiled baking dish. Pour tomato and zucchini mixture over fish. Bake for 15 minutes or until fish is done.
4. Recipe provided by Low Cholesterol Olive Oil Cookbook