Panfried Cod with Fennel & Squash

In a large nonstick skillet, heat 2 tbsp. oil over medium. Add the sliced fennel and onions, season with salt and pepper and cook, stirring occasionally, until onions start to soften, about 5 minutes. Add the zucchini and garlic and cook, stirring occasionally, until tender, about 5 minutes. Stir in the wine and cook 1 minute. Reserve 2 cups vegetables for the French-Style Fish Chowder. Transfer the rest of the vegetables to plates. 

Wipe out the skillet and heat the remaining 1 tbsp. oil over medium-high. Season the fillets and cook, turning once, until just flaky, 3 to 4 minutes per side. Reserve 2 fillets for the French-Style Fish Chowder. Serve the rest of the fillets on the vegetables; top with the fennel fronds and zest. Serve with the lemon wedges.