In large skillet, heat 2 Tbsp olive oil over medium. Add sliced fennel and onions, season with salt & pepper, cook stirring occasionally until onion softened about 5 minutes.
Add zucchini and garlic and cook five minutes.
Stir in wine and cook 1 minute.
Transfer vegetables to plate (reserve 2 cups vegetables for French Fish Chowder)
Wipe out skillet and heat remaining 1 tablespoon olive oil to skillet over medium high heat.
Season 4 (reserve 2 for the French Fish Chowder) fish fillets on each side, cook turning once until flaky. 3 to 4 minutes per side.
Serve fillets on top of vegetables, top with fennel fronds and lemon zest.
Serves 4