Cooking Index - Cooking Recipes & IdeasHerb Crusted Snapper With Fresh Ratatouille Recipe - Cooking Index

Herb Crusted Snapper With Fresh Ratatouille

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
2 cups 125g / 4.4ozChopped onions
1 cup 146g / 5.1ozChopped green bell peppers
1 cup 110g / 3.9ozChopped celery
  Salt - to taste
  Cayenne pepper - to taste
  Freshly-ground black pepper - to taste
1   Eggplant - (abt 1/2 lb) - peeled, and (medium)
  Cut into 1" cubes
1   Zucchini - (abt 1/2 lb) - cut 1" cubes (medium)
1   Yellow squash - (abt 1/2 lb) - cut 1" cubes (medium)
3 cups 187g / 6.6ozChopped, peeled, seeded fresh tomatoes
2 tablespoons 30mlChopped garlic
1 teaspoon 5mlChiffonade of fresh basil
1 teaspoon 5mlChopped fresh thyme leaves
4   Snapper fillets - (6 to 8 oz ea) - skin off
4 tablespoons 60mlDijon mustard
1 cup 146g / 5.1ozFinely-chopped assorted fresh herbs
3 tablespoons 45mlOlive oil
1 tablespoon 15mlFinely-chopped fresh parsley

Recipe Instructions

In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the onions, bell peppers and celery. Season with salt and cayenne and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant. Season with salt and cayenne. Cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil and thyme. Season with salt and cayenne. Reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. Remove from the heat.

Season both sides of the fillets with salt and pepper. Spread both sides of the fillets evenly with the mustard. Dredge the fillets in the herbs, coating each side completely. In a large saute pan, over medium heat, add the oil. 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.

To serve, spoon some of the ratatouille in the center of each plate. Place the fillets on top of the ratatouille. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C23)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.