FISH PROVENÇAL OVER BUTTER NOODLES

Heat the olive oil and 1 tablespoon of the butter in a large, deep, oven-proof skillet over medium high heat.

Season the fish on both sides with 1 teaspoon of the salt and ½ teaspoon of the black pepper and place it in the hot pan.  Sear the fish until golden on both sides, about 2-3 minutes per side.  Actual cook time will depend on the size of the filets, but a fork should slide easily in and out of the center of the fish.  Remove from the pan and tent with foil to keep warm.

Add another tablespoon of the butter to the pan drippings from the fish.  Cook the garlic and zucchini, stirring frequently, until the zucchini begins to lightly brown, about 3-4 minutes.  Add the chicken stock and wine to the pan.  Bring to a boil and cook until reduced by half, about 5 minutes.

Add the tomatoes, olives, capers, lemon juice, dill, Italian seasoning, parsley, and remaining ½ teaspoon of salt and ¼ teaspoon of black pepper to the pan and cook for 2 minutes, stirring frequently.  Turn off the heat and stir in 3 pats of cold butter, mixing until the butter melts and a glossy sauce forms.  Add the fish back to the pan and gently coat with the sauce.  Cover the pan and turn the heat back on to low until you are ready to serve.

Cook the noodles to package directions and drain.  Toss with the butter, salt, and pepper.

Serve the fish in Provençale sauce over the buttery noodles.  Garnish with parsley and lemon slices.  Devour.