Snapper With Zucchini And Tomato

• 4 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 (6-ounce) snapper fillets 2 tablespoons dry vermouth or white wine 1 cup diced zucchini $
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• 1 1/2 tablespoons minced shallots 1 teaspoon chopped fresh oregano 1 teaspoon grated lemon rind 1 cup halved cherry tomatoes 1 tablespoon chopped fresh basil 2 teaspoons fresh lemon juice

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

extravirgin olive oil, savings, shallots

Taken from www.epicurious.com/recipes/member/views/snapper-with-zucchini-and-tomato-50186070 (may not work)