Melt butter in a large non-stick frying pan over medium-high heat. Add fish and cook until lightly golden, about 2 min per side. Remove to a plate.
Meanwhile, prepare tomatoes, garlic and onion. Add to pan along with vinegar, sugar, seasonings and capers. Stir frequently until tomatoes start to break down, about 4 min. Slice zucchini.
Return fish to pan and scatter zucchini around fillets. Cover and reduce heat. Simmer, stirring sauce occasionally, until a knife inserted into centre of fish comes out warm, about 4 to 6 min depending on thickness. Spoon sauce over fish.
36 G protein, 10g fat, 17 g carbs, 404 mg sodium, 4g fibre, 313 calories
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 72 (52%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 19.6mg||6 %|
|Sodium 327.2mg||11 %|
|Potassium 623mg||16 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 12.5g|
|Protein 3.2g||5 %|
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Calories per serving: 138
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