Ingredients
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3 Zucchini
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3 beefsteak Tomatoes
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4 cloves Garlic
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1 tablespoon fresh Thyme
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Kosher Salt
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Black Pepper
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¼ cup Olive Oil
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4 (6-ounce) pieces boneless, skin-on Snapper
Directions
Steps
|
1
Done
|
Cook the zucchini, tomatoes, garlic, thyme, and ½ teaspoon each salt and pepper in 2 tablespoons of the oil in a large skillet over medium heat, tossing often, until tender, 12 to 15 minutes. |
|
2
Done
|
Season the snapper with ¼ teaspoon each salt and pepper. Cook, skin-side down, in the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat until opaque, 3 to 4 minutes per side. Serve over the vegetables. |
