Summary

Ingredients

• 2 fish fillet (s) (red snapper), skin-on
• 1 zucchini
• 1 red pepper
• 3 tomato (s) (vine tomatoes)
• 1 clove garlic, finely diced
• 1 shallot (s), finely diced
• 5 sprigs thyme, tied
• olive oil
• salt and pepper
• 1 pinch (s) sugar
• 1 tablespoon chives, cut into rolls

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Instructions

1. Quarter the zucchini lengthways and cut the white pulp out in half. Halve the strips lengthways again, then dice. Quarter the peppers lengthways and scrape out the pulp with the seeds, then dice. Skin, fillet and dice tomatoes.
2. Heat 2 tablespoons of olive oil in a saucepan, sweat the shallot and garlic until translucent, then add the zucchini and pepperoni cubes. Stir well, press in the thyme bouquet and let everything simmer for about 10 minutes with the pot open. Finally add the tomato cubes, stir in and let simmer for another 5 minutes. Season with sugar, salt and pepper. Fish out the thyme bouquet and dispose of it.
3. Slightly scratch the skin of the fish fillets with a razor blade or a very sharp knife in a diamond shape. Make sure that the meat is not injured. Sear the snapper fillets skin side first in hot olive oil, then turn the heat down. After a total of about 5 minutes (a little more or less depending on the fillet thickness), turn the fish. Turn off the stove and let the fish cook through. Season with a little salt.
4. Put the vegetables in the middle of the plate and place the fish on top. Serve sprinkled with chives.
5. Note: If you like, you can serve with oven-fresh baguette or rice. Without these side dishes, it`s a food combining dish.