Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Don't leave out the vermouth—it adds a nice hit of flavor to the vegetables.
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
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
How to Make It
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; sauté 3 minutes or until zucchini is tender.
Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.