Emerils Fish Provencal

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2 teaspoons finely grated lemon zest

1 teaspoon dried Italian seasoning

1/4 teaspoon red-pepper flakes

1/4 teaspoon anise seed, crushed

Coarse salt and ground pepper

1 small sweet onion, such as Vidalia, thinly sliced crosswise

6 small zucchini, thinly sliced

4 haddock, cod, or striped bass fillets (6 ounces each)

1 large tomato, seeded and chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

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