Snapper with Zucchini and Tomato

Since my whole family love to fish this is a recipe that will please everyone and packed full of flavor.

(pic and recipe from Best of Cooking Light 2013)

4 teaspoon extra virgin olive oil divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) snapper fillets
2 tablespoons dry 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

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 doness.  

Remove fish from pan; keep warm.  Add wine; cook until liquid almost evaporates.  Add zucchini, shallots, oregano, lemon zest, 1 teaspoon oil, and 1/8 teaspoon salt; saute for 3 minutes or until zucchini is tender.

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