Ocean Perch Baked with Cherry Tomatoes and Summer Squash

1-1/4 to 1-1/2 lb ocean perch fillet, cut into four portions
1 Tbsp chili powder
1/2 tsp Herbes de Provence or Italian herbs
2-3 small yellow squash, sliced
1 medium zucchini, sliced
1 pinto cherry or grape tomatoes
1 shallot, minced
2 cloves garlic, sliced
1 Tbsp capers, drained

Preheat the oven to 400F.  Salt and pepper the fish on both sides.  Evenly dust the fish with the chili power, on both sides and sprinkle the herbs on top.

Heat a tablespoon of olive oil in a large skillet until shimmering.  Toss in the squash and shake the pan to get an even layer of the squash.  Allow the squash to brown a bit, for about 3-4 minutes on high heat, shaking the pan gently, but not turning or stirring the squash.  Once one side has browned slightly, stir to flip the squash and cook the other side another minute or so.

Tip the squash into a large casserole dish.  Add a bit more oil if necessary to the same skillet, and add the shallot and tomatoes.  Shake the pan often, while the tomatoes cook, for about 5-6 minutes.  Add the garlic and capers and cook another minute or two. 

Meanwhile place the fish on top of the zucchini and top the fish with the tomato mixture.  Bake about 15 minutes, or just until the fish is cooked through and flakes easily with a fork. 

Serve with cubed avocado and lime wedges, if desired.  Serves 4.