1 1/2 tbs olive oil
8 scallions, coarsely chopped
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 tbs tomato paste
1 tsp basil
1/4 tsp black pepper
1 lg yellow squash, cut into thin rounds
1 1/2 lbs haddock OR sea bass fillets, cut into 1″ pieces
1/4 cup chopped parsley (optional)

in a large skillet, warm the oil over medium-high heat. add the scallions and garlic, and cook, stirring frequently, until the garlic begins to brown about 5 minutes.

add the crushed tomatoes, tomato paste, basil, and pepper and bring to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. add the squash, cover, and simmer until the squash is crisp-tender, about 5 minutes.

add the fish to the simmering sauce, increase the heat slightly, cover, and cook until the fish is still firm but just flakes when tested with a fork, about 10 minutes.

stir in the parsley (if using) and serve hot.

4 servings