• 1 lb red snapper fillets
  • 2 cloves garlic
  • 2 small zucchinis
  • 3 tomatoes
  • 1 tbsp olive oil
  • 1 tbsp fennel seeds
  • 1 thyme, finely chopped
  1. Grate the zucchini on the small holes of your box grater.
  2. Grate the tomatoes on the large holes of your box grater.
  3. Press the garlic using a garlic press, then combine with the olive oil.
  4. Put the grated tomatoes, grated zucchini, fennel seeds, thyme, and olive oil mixture into a baking dish.
  5. Stir well, then put into the oven at 400°F for about 15 minutes. Remove from oven and place the snapper fillets on top of the zucchini mixture. Spoon some of the juices onto the snapper. Return to the oven for another 15 to 20 minutes or until the snapper is flakey and fully cooked.
  6. To serve, gently transfer the fillets to a plate. Then, using a slotted spoon or a fork, transfer the zucchini mixture, allowing any water to remain in the baking dish.