1/2 c. chicken broth
3 Tbsp. Butter Olive Oil
4 zucchini, sliced length-wise into ribbons with a mandolin
4 leaves fresh sage or basil finely chopped
1-1/4 lb. cod or whitefish fillets
2 Tbsp. Medium Extra Virgin Olive Oil
In a large skillet, bring the broth and butter olive oil to a boil and reduce by half. Add the zucchini and the sage or basil. Continue cooking, stirring gently, until the zucchini is just tender, 3 to 4 minutes. Season with salt and pepper. Keep warm.
In the same skillet, brown the fish in the oil over medium heat. 3 to 4 minutes per side. Season with salt and pepper. Serve the fish topped with the pesto (see recipe) and accompanied by the zucchini.