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1
Heat a large nonstick skillet over medium-high heat and coat with a tablespoon of EVOO, once around the pan.
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2
With a sharp knife, score the skin side of each snapper fillet in a 1-inch crosshatch.
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3
Season both sides of the snapper with salt and pepper.
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4
Cook the fillets skin side down for 4 or 5 minutes, until the skin is crisp.
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5
Turn the fillets and cook them on the reverse side for about 3 minutes, or until the fillets are firm and the flesh is opaque.
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6
Preheat another skillet over medium-high heat (you will use this for both toasting the pine nuts and cooking the zucchini).
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7
Add the pine nuts and cook them until lightly toasted, about 2 to 3 minutes, stirring frequently.
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8
Remove the nuts from the skillet and reserve.
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9
Return the skillet to the stove over medium-high heat with 2 tablespoons of EVOO.
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10
Add the zucchini and season liberally with freshly ground black pepper and a little salt.
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11
Cook until the zucchini is lightly brown and tender, about 5 minutes.
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12
Once cooked, add half of the parsley and toss to distribute.
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13
If the zucchini is done before you are finished with the sauce for the snapper, simply cover the pan with a piece of foil to keep it warm.
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14
Once the snapper is cooked, transfer the fish to a warm, shallow serving dish.
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15
Return the pan to the stovetop and reduce the heat to medium.
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16
Add the remaining 3 tablespoons of EVOO, then add the garlic, anchovies, and red pepper flakes.
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17
Saute the mixture until the anchovies melt into the EVOO and dissolve completely and the garlic is tender, about 3 minutes.
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18
Add the wine and cook for 1 minute, then add the chicken stock, currants, and cream and continue to cook until the liquid is reduced by half, 2 minutes.
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19
Add the remaining parsley and the toasted pine nuts to the sauce.
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20
Give the sauce a taste for seasoning and adjust with salt and pepper.
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21
Arrange the zucchini on serving plates and top with the snapper fillets.
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22
Pour the sauce over the fish and serve.
