Ingredients

　　2 tablespoons olive oil

　　1/3 cup thinly sliced yellow onion

　　1 teaspoon dried oregano

　　1 medium zucchini, thinly sliced

　　1 medium tomato, cut into thin wedges

　　12 ounces white fish fillets (see note below)

　　1 teaspoon salt

　　1/2 teaspoon ground black pepper

　　1/4 cup grated mozzarella cheese

　　1/4 cup grated provolone cheese

　　Combine the oil and onions in a large skillet. Sprinkle with oregano and sauté over medium heat until the onions are translucent, about 2 minutes. Stir in the zucchini and cook for 2 minutes more. Add the tomato and stir. Lay the fish fillets on top of the vegetables. Sprinkle with salt and pepper. Reduce the heat to medium-low, cover, and simmer for about 8 minutes, until the fish flakes easily. Sprinkle the fish with the cheeses. Re-cover and cook until the cheese has melted, about 2 minutes. Transfer the fillets to dinner plates, and serve the vegetables on the side.

　　Cooks' Note

　　There’s nothing plain about this “plain piece of fish,” since we serve it up with a cheese topping and a skilletful of vegetables. Choose a nonoily fish, such as orange roughy or trout.

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