Cut the zucchini into slices 1/8-inch or thinner. Bring 4 cups of water to a boil, add the zucchini and boil for 2 minutes. Drain, run under cold water to stop the cooking, pat the slices dry and set aside.

To Make The Sauce: In a saucepan over medium heat, heat the olive oil. Add the onion and cook, over low heat, for about 3 to 4 minutes, uncovered, or until soft. Add the tomatoes with their juices, salt and pepper to taste, the thyme and basil leaves. Simmer, over medium heat, uncovered for 10 minutes.

Preheat the oven to 300° F. Season the fish fillets with salt and pepper and place them in a non-stick saut, pan large enough to hold them in a single layer. Arrange the zucchini slices over the fish, forming an overlapping pattern that looks like the scales of a fish. Add the wine and more salt and pepper to taste and bring the wine to a simmer. Cover with a lid or foil and transfer to the oven. Bake for 10 minutes or until the fish is flaky.

While the fish is cooking, blend the sauce into a smooth puree.

To serve, ladle some sauce over the entire surface of a dinner plate. Remove the zucchini covered fish with a slotted spatula to a paper towel to absorb any excess liquid before setting it in the middle of the sauce.

Per serving: 417 Calories (kcal); 28g Total Fat; (69% calories from fat); 6g Protein; 22g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates