August, the month of summer bounty and likely too numerous zucchini and tomatoes to know what to do with. I find it a good problem to have since winter will come and there will be no ruby ripe red tomatoes to speak of. In seeking a way to utilize my surplus of tomatoes and zucchini last summer, I came up with this simple, delicious and fast meal. Fresh fish sauteed in butter paired with a savory, yet slightly sweet, tomato confit that will satisfy the simple and gourmet palates alike. Place it all over top of some zucchini pasta with basil butter for a fabulous low carb summer supper!
- 1 to 1½ pounds white ﬁsh ﬁllets such as halibut, cod or sole
- 4 tablespoons butter, ghee, or coconut oil
- Salt and pepper
- A heaping quart of heirloom tomatoes (grape, pear or cherry would do as well) (2½ cups), diced
- 3 Tbsp. balsamic vinegar
- 1 shallot, or half a small onion, chopped
- 3 to 4 cloves garlic, chopped
- Fresh herbs such as thyme, basil or oregano, minced (about a tablespoon)
- In a skillet over medium heat, melt 2 tablespoons butter, ghee or coconut oil.
- As it begins to brown add the tomatoes and shallot.
- Cook the tomatoes for 10 to 15 minutes, stirring frequently, until most of the liquid is gone.
- Add the balsamic vinegar, herbs and garlic.
- Simmer the conﬁt, uncovered, for at least 15 minutes or until it has thickened considerably, stirring occasionally.
- Season it with salt and pepper and take off the heat.
- Preheat the oven to 425 degrees Fahrenheit.
- Season the ﬁsh with salt and pepper.
- In a large oven-proof skillet, heat 2 tablespoons butter over medium high heat.
- Add the ﬁsh, skin side down (if it has any skin), and cook turning once, until ﬁrm about 2 minutes on each side.
- Transfer the skillet to the oven and cook the ﬁsh for 3 minutes longer.
- Serve the ﬁsh over some zucchini 'pasta' with basil butter and top with tomato conﬁt.
Need some more healthy recipes like this one? Click on the image below to learn more about one of my favorite recipe eCookbooks!
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