Herb Crusted Snapper with Fresh Ratatouille Recipe

Name: Herb Crusted Snapper with Fresh Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups chopped onions; 1 cup chopped green bell peppers; 1 cup chopped celery; Salt; Cayenne; Freshly ground black pepper; 1 medium eggplant (about 1/2 pound), peeled and cut into 1-inch cubes; 1 medium zucchini (about 1/2 pound), cut into 1-inch cubes; 1 medium yellow squash (about 1/2 pound), cut into 1-inch cubes; 3 cups fresh tomatoes, chopped, peeled and seeded; 2 tablespoons chopped garlic; 1 teaspoon chiffonade of fresh basil; 1 teaspoon chopped fresh thyme leaves; 4 snapper fillets (6 to 8 ounces each), skin off; 4 tablespoons Dijon mustard; 1 cup finely chopped assorted fresh herbs; 3 tablespoons olive oil; 1 tablespoon finely chopped fresh parsley

Servings: persons

2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
Salt
Cayenne
Freshly ground black pepper
1 medium eggplant (about 1/2 pound), peeled and cut into 1-inch cubes
1 medium zucchini (about 1/2 pound), cut into 1-inch cubes
1 medium yellow squash (about 1/2 pound), cut into 1-inch cubes
3 cups fresh tomatoes, chopped, peeled and seeded
2 tablespoons chopped garlic
1 teaspoon chiffonade of fresh basil
1 teaspoon chopped fresh thyme leaves
4 snapper fillets (6 to 8 ounces each), skin off
4 tablespoons Dijon mustard
1 cup finely chopped assorted fresh herbs
3 tablespoons olive oil
1 tablespoon finely chopped fresh parsley

1
In a large, heavy-bottomed saucepan, heat the oil over medium heat.
2
Add the onions, bell peppers and celery.
3
Season with salt and cayenne and black pepper.
4
Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted.
5
Add the eggplant.
6
Season with salt and cayenne.
7
Cook for 4 to 5 minutes, or until slightly tender.
8
Add the zucchini, yellow squash, tomatoes, garlic, basil and thyme.
9
Season with salt and cayenne.
10
Reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy.
11
The vegetables should have a little crunch to them.
12
Remove from the heat.
13
Season both sides of the fillets with salt and pepper.
14
Spread both sides of the fillets evenly with the mustard.
15
Dredge the fillets in the herbs, coating each side completely.
16
In a large saute pan, over medium heat, add the oil.
17
When the oil is hot, add the fillets and cook for about 3 to 4 minutes on each side, or until the fish is flaky.
18
To serve, spoon some of the ratatouille in the center of each plate.
19
Place the fillets on top of the ratatouille.
20
Garnish with parsley.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups chopped onions, 1 cup chopped green bell peppers, 1 cup chopped celery, and more.

Yes, Herb Crusted Snapper with Fresh Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Crusted Snapper with Fresh Ratatouille

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