It's hard to decide what this recipe's highest virtue is: it is made up of healthful ingredients; has a fresh and stunning taste; and a fine visual presentation.
1 tablespoon olive oil
1 cup thinly sliced onion
1 teaspoon minced garlic
2 medium carrots, shredded with a peeler
1 small zucchini (about 1/2 pound), cut into julienne strips
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried savory
salt and pepper to taste
1/2 cup water
4 flat fish fillets (about 1/3 pound each and skin on, if possible), washed and dried
1. Heat the olive oil in a large skillet with a tight fitting lid over moderate heat. Add the onion, garlic, and carrots. Sauté for 5 minutes, or until onion and carrots are soft. Add the zucchini, bay leaf, basil, and savory. Stir well and sauté for 5 minutes. Season well with salt and pepper, and then add the water. Bring the water to a boil, reduce the heat, and cover. Simmer for 5 minutes.
2. Lay the fillets, skin side down, on the vegetables. Season lightly with salt and pepper. Cover the pan and simmer for 3 to 7 minutes, depending on the thickness of the fish. (When just past the translucent stage, the fish is done.)
3. To serve, slide a large metal spatula under each fillet's bed of vegetables, discard the bay leaf, and deposit each portion on its bed on each plate.
It's hard to decide what this recipe's highest virtue is: it is made up of healthful ingredients; has a fresh and stunning taste; and a fine visual presentation. Perhaps the best thing is that you can have it on the table 30 minutes after you walk in the door. Serves 4