Seared Snapper With Sautéed Zucchini and Tomatoes
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.