I modified this recipe I found on Epicurious yesterday. It turned out really good.

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE

2 tablespoons olive oil

1 small onion, chopped

3 large garlic cloves, chopped

3 small zucchini, trimmed, cut into 1/2-inch pieces (I used 1 zucchini and 2 small yellow squash)

1 1/2 teaspoons oregano (I used 1 teas of fresh)

1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved (I used 1 large can of Glen Muir Fire Roasted Tomatoes)

4 6- to 7-ounce sea bass or other white fish fillets (I used a large piece of halibut that I sliced into 3 steaks)

Heat oil in heavy large skillet over medium heat. Add onion and garlic and saut until onion is almost tender, about 3 minutes. Add zucchini and squash and oregano and saut until zucchini/squash is beginning to soften, about 5 minutes. Transfer the veggies to a dish and add some more olive oil to the pan. I dredged the fillets in flour, salt and pepper. Lightly fried until just brown - maybe a minute or two on each side. Took the fillets out of the pan, deglazed the pan with white wine, then added the can of tomatoes and rest of veggies. Placed the fish in the sauce to complete cooking.

I served this over bow-tie pasta, sprinkled some parmesan cheese on top. Side was a green salad, bread and wine.