FBD

Herb Crusted Snapper With Fresh Ratatouille

MediterraneanSeafoodIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp vegetable oil
  • 2 cup chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 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, chopped, peeled, and seeded
  • 2 tbsp chopped garlic
  • 1 tsp chiffonade of fresh basil
  • 1 tsp chopped fresh thyme leaves
  • 4 snapper fillets (6 to 8 oz each), skin off
  • 4 tbsp Dijon mustard
  • 1 cup finely chopped assorted fresh herbs

Instructions

  1. 1

    In a large sauté pan, heat oil over medium-high heat. Add onions, bell peppers, and celery; season and sauté for 3 minutes.

  2. 2

    Add the eggplant, zucchini, and yellow squash. Sauté for 5 minutes. Add tomatoes, garlic, basil, and thyme. Season and simmer for 15 minutes until vegetables are tender.

  3. 3

    Preheat oven to 400°F. Season snapper fillets with salt, cayenne, and pepper.

  4. 4

    Brush the top of each fillet generously with Dijon mustard. Press the herb crust firmly onto the mustard side.

  5. 5

    Heat an oven-safe sauté pan over high heat with oil. Sear the fillets herb-side down for 2 minutes. Flip and transfer to the oven for 6 to 8 minutes.

  6. 6

    Serve the herb-crusted snapper over a bed of fresh ratatouille.