Herb Crusted Snapper with Ratatouille
Ingredients
- 2 tbsp vegetable oil
- 2 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 0.5 tsp salt
- 0.3 tsp cayenne pepper
- 0.5 lb eggplant, peeled and cut into 1-inch cubes
- 0.5 lb zucchini, cut into 1-inch cubes
- 0.5 lb yellow squash, cut into 1-inch cubes
- 3 cup fresh tomatoes, peeled, seeded, and chopped
- 2 tbsp garlic, chopped
- 1 tsp fresh basil, chiffonade
- 1 tsp fresh thyme, chopped
- 4 fillets red snapper fillets (6 to 8 oz each), skin off
- 4 tbsp Dijon mustard
- 1 cup mixed fresh herbs, finely chopped (parsley, thyme, chives)
- 3 tbsp olive oil
Instructions
- 1
In a large heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the onions, bell pepper, and celery. Season with salt, cayenne, and black pepper. Cook, stirring, for about 3 minutes until slightly wilted.
- 2
Add the eggplant, season with salt and cayenne, and cook for 4 to 5 minutes until slightly tender.
- 3
Add the zucchini, yellow squash, tomatoes, garlic, basil, and thyme. Season again and reduce heat to medium. Cook, stirring occasionally, for 8 to 10 minutes until the mixture is soupy but vegetables still have some texture. Remove from heat.
- 4
Season both sides of the snapper fillets with salt and black pepper. Spread each side evenly with Dijon mustard. Dredge the fillets in the chopped herb mixture, coating each side completely.
- 5
In a large sauté pan, heat the olive oil over medium heat. Add the fillets and cook 3 to 4 minutes per side until the fish is flaky and the herb crust is golden.
- 6
To serve, spoon ratatouille in the center of each plate and place the fish on top. Garnish with additional parsley.