Name: Lemony Snapper adorned with Zucchini-Tomato Medley
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon lemon rind, grated; 1 tablespoon fresh basil, chopped; 2 snapper fillets, each weighing 6 ounces; 2 tablespoons dry vermouth; 1 1/2 tablespoons shallots, minced; 1 teaspoon fresh oregano, chopped; 2 teaspoons fresh lemon juice; 1 cup zucchini, diced

Snapper Dish

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Experience a captivating confluence of flavors with this tangy Lemony Snapper and Zucchini-Tomato Medley. The earthy zucchini, aromatic basil, sweet cherry tomatoes, and invigorating lemon come together seamlessly, enhanced by the bite of dry vermouth. Perfect for an intimate dinner for two.

Fish

Paleo

Mediterranean

Low Carb

Fresh Vegetables

gram

cherry tomato

Oils

milliliter

extra virgin olive oil

Seasonings

salt

black pepper

Fresh Fruit

lemon

fresh basil

Seafood

snapper

Wine

vermouth

shallot

fresh oregano

Juice

lemon juice

zucchini

Water

Calories

Carbohydrates

Protein

Cholesterol

Selenium

Minerals

Vitamin D

Vitamins

Vitamin A

Vitamin C

Vitamin E

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

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Lemony Snapper adorned with Zucchini-Tomato Medley

Produce

Baking Goods

Meat & Seafood

Beverages

https://s3.amazonaws.com/grocery-project/recipe_images/lemony-snapper-adorned-with-zucchini-tomato-medley-2726519-3.jpeg

Preheat a large nonstick skillet over medium-high heat.

Pour 1 tablespoon of the olive oil into the pan, ensuring the bottom is coated evenly.

Season the snapper fillets with half of the salt and pepper.

Next, place the seasoned fillets into the pan. Cook for 3 to 5 minutes on each side, turning only once, until the fillets are golden and flake easily with a fork.

Transfer the cooked snapper fillets from the pan to a warm plate. Set aside.

Pour the vermouth into the same pan and let it simmer for a minute to infuse its flavor into the cooking residue.

Add the diced zucchini, minced shallots, chopped oregano, grated lemon rind, remaining olive oil, and remaining salt to the pan. Sauté for about 3 minutes, until the zucchini is tender.

Mix in the halved cherry tomatoes, chopped basil, and lemon juice. Cook for an additional 1 minute, until the tomatoes soften.

Serve the snapper fillets with the zucchini-tomato medley spooned over the top.

Lemony Snapper adorned with Zucchini-Tomato Medley

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Lemony Snapper adorned with Zucchini-Tomato Medley

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