Crisp Branzino Fillets with Zucchini and Fresh Tomato Jus

Ingredients

• 2 pounds large beefsteak tomatoes, chopped
• 1/4 cup sliced red onion
• 1 garlic clove
• 1 thyme sprig
• 1 mint sprig
• 1 parsley sprig
• 1/2 teaspoon coriander seeds
• Salt
• Freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 2 medium zucchini, thickly sliced
• Eight 3-ounce branzino fillets, pin bones removed
• Lemon zest strips, for serving

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