Ingredients Jump to Instructions ↓

  1. Description: Shallow fried pink snapper with roasted field mushroom ratatouille and red wine butter sauce. A nice winter meal to eat with a glass of rich red wine.

  2. 30 to 60 minutes

  3. Serves: 4

  4. Amount/Measure/Ingredient:

  5. 4 150gm snapper fillets pin bone removed

  6. plain flour to dust 

  7. 2 large field mushroom cut in halves

  8. 4 large croutons

  9. 1 handful of baby spinach

  10. 1 stem of fresh rosemary, stripped

  11. 1/2 red chili, de-seeded, finely chopped

  12. 1 cup red wine (use what you like)

  13. 100g butter

  14. 1 carrot, diced

  15. 1/2 eggplant

  16. 1 zucchini

  17. 1/2 red capsicum

  18. 1/2 green capsicum

  19. 1 onion, finely chopped

  20. 1 lemon, squeezed

  21. 500ml tomato juice

  22. 2 cloves garlic, crushed

  23. 6 basil leaves, chopped

  24. 4 - 1 inch rectangular pieces of crusty bread in an oven

  25. 110 degrees C. until golden and crispy. Ratatouille: In large pot sweat the carrot, zucchini, eggplant and capsicum. Add lemon and tomato juice and simmer for 30 minutes until the sauce thickens and vegetables are just tender. Add onion, garlic and basil. Mushrooms: Brush with garlic and olive oil, then roast in a hot oven. Fish: Dust fillets with flour, shallow fry for 4-5 minutes until golden and crispy

  26. Sauce: Reduce wine, rosemary and chili in pan by half, add butter until the sauce thickens and has nice glaze. Stack crouton mushroom, spinach ratatouille and fish filet on top. Drizzle with sauce and garnish with deep fried julienne of eggplant.

  27. Reformatted from a recipe submitted to, © Good Cooking, Inc. 2004


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