• Preheat oven to 300°F. Lightly coat nonstick baking sheet with olive oil and sprinkle with vinegar, garlic and hot pepper flakes. Season fish well with salt and olive oil; place on prepared baking sheet. Grease one side of parchment paper with olive oil and place, oil side down, over fish; bake for 8 to 10 minutes or until fish is cooked through.
• Meanwhile, add zucchini to bowl and season with salt and olive oil to taste. Sauté tomatoes, green onion and 1/4 cup olive oil in skillet set over medium heat for 5 minutes or until tomatoes and green onions begin to soften. Add zucchini; cook until lightly wilted. Transfer fish to serving platter; top with tomato mixture.

Recipe provided by The Low Cholesterol Olive Oil Cookbook