2 x zucchini (about 1 pound) cut into 1/8 inch-thick rounds
3 tbl olive oil
4 x orange roughy fillets, 6-8 ounces each, with skin intact
Coarse salt and freshly ground pepper
3 x shallots, minced
2 x cloves garlic, minced
1 can (28 ounce) crushed tomatoes
1 tsp sugar
1/4 cup chopped fresh dill
1 x lemon, quartered

Method

1. Preheat the oven to 425 degrees. In a bowl, coat the zucchini with 1 tablespoon of the olive oil.

2. Lay the fish fillets on a plate in a single layer. Arrange the zucchini slices on the fillets, overlapping them to resemble scales. Press down to secure in place and sprinkle with salt and pepper to taste. Cover and refrigerate.

3. In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the shallots and saute until translucent, about 2 minutes. Add the garlic and saute until soft, about 1 minute. Add the tomatoes and sugar and season with salt and pepper to taste. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 5 minutes to blend the flavors. Stir in the dill.

4. Pour the tomato sauce into an attractive baking dish large enough to accommodate the fish fillets in a single layer. Place the fish on top of the tomato sauce. Bake until the fish is opaque throughout, about 20 minutes. Remove from the oven, garnish with the lemon quarters, and serve directly from the baking dish.

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