Heat the 3.5 Quart Sauté Pan
over medium heat. Add the olive oil and shallots and cook for two
minutes. Add the tomatoes, lemon rind, olives and lemon juice.
Season the fish fillets with salt and pepper on each side. Arrange the fillets in a single layer over the tomato mixture.
Cover the pan and cook over medium heat until steam begins to escape from the lid, about 5 minutes.
Spin the lid to engage the Vapor Seal then reduce the heat to low. Cook
the fish for 2 minutes then immediately remove the pan from the heat.
Let stand off-heat for about 6 minutes or until the fish is just cooked
through.(It should flake easily with a fork.)
Garnish with parsley and basil. Serve with lemon wedges.
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