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uberjonas
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Heat the olive oil in a large skillet over medium high. Add the shallots and sauté about two minutes, until translucent. Add the squash and tomatoes, season with salt and sauté another five minutes, until the veggies start to soften.
Add the wine to the pan, cover and simmer for three minutes. Remove the lid, nestle the fish in with the veggies and wine and season with a pinch of salt. Put the lid back on and simmer on a medium heat for five minutes.
Off the heat, add the chopped herbs, a few squeezes of lemon juice, another pinch of salt if it needs, and a good drizzle of your best olive oil.
Serve with toasted crusty bread!
Serves 4.