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1
Place each fillet on a flat surface, one at a time.
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2
Cut lengthwise on both sides of the small bone line down the center.
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3
Discard the bone line.
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4
Sprinkle the fillet halves with salt and pepper.
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5
Sprinkle with basil and 1 tablespoon of olive oil.
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6
Let stand 1 hour.
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7
Cut the onions in half crosswise.
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8
Place each onion half on a flat surface and cut each crosswise into thin slices.
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9
There should be about 9 cups.
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10
Trim off the ends of the zucchini.
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11
Cut each zucchini crosswise into 1/4-inch-thick slices.
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12
There should be about 5 cups.
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13
Cut the tomatoes crosswise into 1/4-inch-thick slices.
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14
There should be about 5 cups.
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15
Heat the 1/4 cup olive oil and the butter in a large heavy skillet and add the onions.
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16
Cook, stirring, about 10 minutes and add 6 sprigs of the fresh thyme or 1 teaspoon dried thyme, the garlic, salt and pepper.
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17
Cook, stirring and scraping from the bottom, about 5 minutes longer or until the onions take on a deep golden color.
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18
Select an oval baking dish measuring about 13 by 9 by 2 inches.
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19
Spread the onions over the bottom, smoothing over the top.
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20
Let cool.
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21
Meanwhile, preheat the oven to 400 degrees.
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22
Arrange the fillet halves neatly on top of the onions, edges slightly overlapping.
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23
Neatly arrange overlapping rows of tomato and zucchini slices over the fish.
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24
If fresh thyme is used, remove the leaves from the remaining sprigs and sprinkle the top of the vegetables with the leaves.
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25
If dried thyme is used, sprinkle what remains over the vegetables.
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26
Sprinkle salt and pepper over all.
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27
Sprinkle with the remaining 1 tablespoon oil.
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28
Cover closely and tightly with aluminum foil.
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29
Place in the oven and bake 30 minutes.
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30
Remove the foil and return to the oven.
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31
Bake 30 minutes longer.
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32
Carefully pour the liquid that accumulates in the dish into a saucepan, trying not to disturb the pattern of the vegetables.
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33
Place the saucepan on the stove and cook until the liquid is reduced to about 1/3 cup.
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34
Meanwhile, preheat the broiler.
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35
Brush the top of the tomatoes and zucchini with the reduced sauce.
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36
Pour over any remaining sauce.
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37
Place the dish under the broiler and glaze the top about 3 minutes.
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38
Sprinkle with parsley and serve.
