Crispy Branzino Filet with Grilled Zucchini and Fresh Tomato Sauce.
To make a sauce I purée the tomatoes in a blander. Strain the juice into a saucepan, add sliced red onion, garlic, fresh thyme, mint, parsley and bring to a boil. Simmer for about 10 minutes. Season with salt and black pepper.
Season the zucchini with salt and pepper and grill until brown both side.
Heat the skillet over medium hot, add olive oil. Season the fish with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is very crisp and browned, about 5 minutes. Flip the filets and cook for a minute longer.
To serve place the fish over zucchini and spoon the warm sauce over the plate. Garnish with lemon and parsley .