How to make it

  • Season fish fillets with salt and pepper then dip in milk then four tapping to remove excess.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
  • When the oil is sufficiently hot add fillets skin side up and brown.
  • Turn and cook the second side.
  • Sprinkle with lemon juice and transfer to a warm platter.
  • Heat remaining olive oil in a skillet then add zucchini.
  • Season with salt and pepper and cook stirring constantly for 2 minutes.
  • Add yellow peppers and simmer stirring constantly for 2 additional minutes.
  • Add shallots and rosemary then continue to cook without browning.
  • Add cherry tomatoes and cook until they are warmed but not wilted.
  • To serve place each fillet on a plate and garnish with sautéed vegetables.

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