Snapper with Zucchini and Tomato

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 cup cherry tomatoes halved
• 2 tablespoons white wine dry
• 1 tablespoon basil fresh chopped
• 0.5 teaspoon kosher salt divided
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 4 teaspoons olive oil extra-virgin divided
• 1 teaspoon oregano fresh chopped
• 1.5 tablespoons shallots minced
• 12 ounce snapper fillets 
• 1 cup zucchini diced

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add 1 teaspoon oil to pan; swirl to coat.
3. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish.
4. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
5. Remove fish from pan; keep warm.
6. Add vermouth; cook until liquid almost evaporates.
7. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; saut 3 minutes or until zucchini is tender.
8. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently.
9. Serve with fish.