- Heat oil in large skillet on medium-high heat. Add tomatoes; cover with lid. Cook 3-4min. or until skins begin to brown, shaking pan occasionally.
- Stir in garlic and capers; cook 30 seconds, stirring constantly. Add sauce and half thelemon zest to pan.
- Arrange fish in sauce mixture. Cover with lid. Cook on medium-low heat 8-10 min. oruntil fish is done (145°F). Squeeze half the lemon over fish; sprinkle with herbs andremaining lemon zest. Serve with remaining lemon half, cut into wedges.
Prepare using another mild white fish such as haddock or halibut.