Chop up a tomato, and then slice a zucchini very thin.
Put some olive oil in the pan, and then butter. Olive oil first so the butter does not burn.
Saute the tomato and the zucchini on delicate heat.
Add some salt and pepper. In the meanwhile, prepare the fish, a light fish, such as flounder or sole, by rubbing it with olive oil and seasoning it with salt and pepper.
Put the fish in a roasting pan. When the tomato and zucchini mix is soft, and smells of the butter, ladle it over the fish.
Add some bread crumbs on top, and then, and this is the masterpiece, tear some FRESH basil leaves and put them on top of the dish.
Always remember to tear the basil leaves as that releases the oil from the leaves, and that's where the flavor is.
Put the dish in the oven, preheated at 350 degrees, for about 15 or 20 minutes. But you must check on it. You don't want the fish to be dry. But you want the topping to be nice and bubbling.
DO NOT ADD ONIONS AS THEY WILL RUIN THE SUBTLE FLAVORS OF THE ZUCCHINI.
Serve quickly with a nice light salad, dressed by olive oil, a squeeze of lemon and some salt and pepper.
A nice light Italian white wine goes with this dish.