Red Snapper on Zucchini – Tomatoes – Vegetables

Ingredients for 2 servings:

• 2 fish fillets (red snapper), with skin
• 1 zucchini
• 1 pepper, red
• 3 tomatoes (vine tomatoes)
• 1 garlic clove(s), finely diced
• 1 shallot(s), finely diced
• 5 sprig(s) thyme, tied
• olive oil
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp chives, cut into rolls

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quarter the zucchini lengthwise and cut out half of the white flesh. Halve the strips again lengthwise, then dice. Quarter the peppers lengthwise and scrape out the flesh and seeds, then dice. Peel, fillet, and dice the tomatoes. Heat 2 tablespoons of olive oil in a saucepan, sauté the shallot and garlic until translucent, then add the zucchini and pepper cubes. Stir well, press in the sprig of thyme, and simmer gently for about 10 minutes with the pan uncovered. Finally, add the diced tomatoes, stir in, and simmer for another 5 minutes. Season with sugar, salt, and pepper. Fish out the sprig of thyme and discard. Lightly score the skin of the fish fillets in a diamond shape using a razor blade or a very sharp knife. Be careful not to damage the flesh. Sear the snapper fillets, skin-side down, in hot olive oil, then reduce the heat. After about 5 minutes (a little more or less depending on the thickness of the fillet), turn the fish over. Turn off the heat and let the fish cook through. Season with salt. Place the vegetables in the center of the plate and place the fish on top. Sprinkle with chives and serve. Note: If you like, you can serve it with oven-fresh baguette or rice. Without these side dishes, this is a food combining dish.