Seared Snapper With Sautéed Zucchini and Tomatoes

snapper-zucchini-tomatoes
Photo by Danny Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 337 calories
    • Fat 16 g
    • Sat Fat 2 g
    • Cholesterol 60 mg
    • Sodium 455 mg
    • Protein 37 g
    • Carbohydrate 12 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 96 mg

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the zucchini, tomatoes, garlic, thyme, and ½ teaspoon each salt and pepper. Cook, tossing often, until tender, 12 to 15 minutes.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook, skin-side down, in 2 batches, until crispy, 4 to 5 minutes. Turn and cook until opaque throughout, 2 to 3 minutes more.

Serve the fish, skin-side up, on the vegetables, topped with thyme leaves.

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 3 zucchini, chopped
  3. Check 3 beefsteak tomatoes, chopped
  4. Check 4 garlic cloves, crushed
  5. Check 1 tablespoon fresh thyme leaves, plus more for serving
  6. Check kosher salt and black pepper
  7. Check 4 6-ounce pieces boneless, skin-on snapper or bass

Directions

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the zucchini, tomatoes, garlic, thyme, and ½ teaspoon each salt and pepper. Cook, tossing often, until tender, 12 to 15 minutes.
  2. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook, skin-side down, in 2 batches, until crispy, 4 to 5 minutes. Turn and cook until opaque throughout, 2 to 3 minutes more.
  3. Serve the fish, skin-side up, on the vegetables, topped with thyme leaves.