INGREDIENTS
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4 teaspoons extra-virgin olive oil, divided
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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2 (6-ounce) snapper fillets
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2 tablespoons dry vermouth or white wine
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1 cup diced zucchini
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1 1/2 tablespoons minced shallots
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1 teaspoon chopped fresh oregano
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1 teaspoon grated lemon rind
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1 cup halved cherry tomatoes
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1 tablespoon chopped fresh basil
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2 teaspoons fresh lemon juice