Fish Filets with Zucchini

• 1½ pounds small, firm zucchini, sliced coin-thin
• ¼ cup butter
• Salt, pepper

Sauté the zucchini, seasoned, in butter over high heat for about 5 minutes, add tomato, and continue cooking and tossing for 2 or 3 minutes—the zucchini should remain somewhat firm. Line the bottom of a buttered gratin dish with the seasoned filets, squeeze a few drops of lemon juice over each, tear the basil into fragments, scattering it over the surface, cover with the zucchini-tomato mixture