1 tablespoon fresh thyme leaves, plus more for serving
kosher salt and black pepper
4 6-ounce pieces boneless, skin-on snapper or bass
Sat fat 2g
How to Make It
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.
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