Zesty Tomato and Zucchini Snapper

Select a large nonstick skillet and preheat it over medium-high heat.

Add olive oil to the skillet and swirl it around to coat the skillet.

Season the snapper fillets on both sides with salt and pepper.

Place the fillets in the skillet and cook for approximately 3 minutes on each side or until the fillets are cooked to your desired level. Remove the fillets from the skillet and set them aside, keeping them warm.

Pour the vermouth into the skillet and let it cook until nearly all of the liquid has evaporated.

Add the diced zucchini, minced shallots, dried oregano, lemon juice, and a pinch of salt to the skillet. Sauté these ingredients together for approximately 3 minutes, or until the zucchini becomes tender.

Stir in the halved cherry tomatoes, a pinch of salt, dried basil, and the rest of the olive oil. Gently toss these ingredients together with the sautéd zucchini.

Serve the vegetable mixture with the snapper fillets.