Cut half the grape tomatoes in half. Finely mince garlic. Halve olives. Peel and slice shallot into thin strips. Trim zucchini ends, halve lengthwise, and cut diagonally into ½" slices. Rinse red snapper and pat dry. (Get the snapper as dry as possible; the drier the fish, the crispier the skin.) Halve fillets lengthwise and cut 2-3 shallow slashes, just through the skin, on each fillet. Season snapper with ½ tsp. salt and ¼ tsp. pepper.
Cook the Snapper
Warm a large non-stick pan over medium-high heat. Alternatively, use a medium non-stick pan and work in batches. Add 1 Tbsp. olive oil and snapper, skin side down, to hot pan and cook 2-3 minutes, pressing fish gently down, until skin is crisped. Flip fish, and cook another 3-5 minutes, or until snapper is firm, opaque and fish reaches a minimum internal temperature of 145 degrees. Transfer to plate, wipe pan clean, and return to medium-high heat.
Make the "Crazy Water"
Add 1 Tbsp. olive oil and half the garlic to pan and cook 30 seconds, or until fragrant. Add shallot, half the oregano, crushed red pepper (to taste), and zucchini to pan and cook, stirring occasionally, for 3-4 minutes, or until vegetables are slightly softened. Add tomato sauce and grape tomatoes to pan and cook 2 minutes. Add ½ cup water and Kalamata olives and cook 5 minutes. Remove from heat, add half the butter, and swirl to combine. Sauce will have a broth-y consistency: this is not a thick sauce. Season to taste with salt and pepper.
Toast the Baguette
Combine remaining butter, remaining oregano, and remaining garlic in a small bowl. Spread on cut sides of bread, place on baking sheet, and bake until golden brown, about 6-9 minutes. Slice baguette halves diagonally. If desired, transfer fish fillets to baking sheet for final 2-3 minutes of baking time to warm.
Plate the Dish
Pour crazy water in a shallow bowl. Stack snapper fillets in center of bowl and serve baguette on the side.