Tuesday 7 April, 2020

Loop Sunday Lunch - Snapper with Zucchini and Tomato

What's for lunch? Loop has you covered. 

Forr today's Sunday Lunch, we feature this Snapper with Zucchini and Tomato Recipe from MyRecipes.com. 

Lemon juice and rind brighten this meal. Don't leave out the vermouth—it adds a nice hit of flavour to the vegetables.

Ingredients 

4 teaspoons extra-virgin olive oil, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 (6-ounce) snapper fillets

2 tablespoons dry vermouth or white wine

1 cup diced zucchini

1 1/2 tablespoons minced shallots

1 teaspoon chopped fresh oregano

1 teaspoon grated lemon rind

1 cup halved cherry tomatoes

1 tablespoon chopped fresh basil

2 teaspoons fresh lemon juice

2 teaspoons fresh lemon juice

Directions 

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm. Add vermouth; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sauté 3 minutes or until zucchini is tender.

2. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.

 

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