Ingredients

• 1 lemon, for juice
• 1 teaspoon fresh oregano, coarsely chopped
• Cooking spray
• 4 frozen fish fillets, 1 ½ lb (such as salmon, snapper, or halibut)
• 8 oz angel hair pasta
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup red wine vinegar
• 2 tablespoons capers
• 4 oz package sun-dried tomato butter, divided

Prep

• Bring water to a boil for pasta.
• Squeeze lemon for juice (2 tablespoons). Chop oregano.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of fish with spray, then place fish in pan; cook 4 minutes (without turning).
2. Cook pasta following package instructions. Drain and to return pan; cover to keep warm.
3. Turn fish and cover; cook 4 more minutes and until fish is 145°F (or opaque and separates easily). Remove fish from pan; season with salt and pepper, then cover to keep warm.
4. Reduce heat on same sauté pan to medium. Place vinegar, capers, lemon juice, and oregano in pan; cook and stir 1–2 minutes or until liquid has reduced by about one-half. Remove pan from heat; whisk in one-half of the tomato butter until blended.
5. Stir remaining half of tomato butter into pasta. Serve sauce over fish.

Ingredients

• 4 plum tomatoes, coarsely chopped
• ½ teaspoon fresh oregano, coarsely chopped
• 3 medium zucchini, sliced
• 2 tablespoons canola oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon crushed red pepper (optional)

Prep

• Chop tomatoes (1 cup) and oregano.
• Slice zucchini into ¼-inch thick rounds (about 6 cups).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add zucchini; cook and stir 2–3 minutes or until tender. Season with salt and pepper flakes.
2. Add tomatoes and oregano; cook 1–2 more minutes or until tomatoes soften. Serve.