Tilapia with Zucchini Puttanesca

• Pat tilapia dry with paper towels; rub all over with 1⁄2 TBSP olive oil (1 TBSP for 4 servings). Season all over with salt and pepper. Transfer to a baking sheet. • Roast on top rack until tilapia is cooked through and flakes easily with a fork, 10-12 minutes.

• While tilapia cooks, heat 1⁄2 TBSP olive oil (1 TBSP for 4 servings) in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. TIP: If your pan seems dry, add another splash of olive oil. • Add garlic and a big pinch of salt. Cook, stirring frequently, until fragrant, 1-2 minutes.

• To pan with zucchini and onion, stir in olives, crushed tomatoes, miso sauce concentrate, half the parsley, half the basil paste, half the Italian Seasoning, 1⁄4 cup water, and 1⁄2 tsp sugar (for 4 servings, use all the Italian Seasoning, 1⁄2 cup water, and 1 tsp sugar). Bring to a simmer; cook, stirring occasionally, until sauce has thickened slightly, 4-5 minutes. • Remove from heat; season with salt and pepper to taste.

• While puttanesca cooks, to bowl with softened butter, add remaining parsley, remaining basil paste, a pinch of salt, and pepper; stir to combine. • Halve baguette lengthwise and toast until golden brown. Spread cut sides with basil butter and halve on a diagonal.