Sauteed Snapper with Zucchini
| Yield: | 4 Servings |
| Categories: |
| 4 | tb | Virgin olive oil |
| 4 | Fillets Red Snapper; Skin On, Bones Removed | |
| 1 | md | Zucchini; In 2" Julienne |
| 2 | md | Roma tomatoes; cut into concasse |
| 4 | Anchovy fillets | |
| 4 | tb | White wine vinegar |
| 1/2 | c | Noilly pratt white vermouth |
| 6 | oz | Unsalted butter |
| 1 | bn | Flat leaf parsley; Finely Chopped |
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