Shallow Fried Pink Snapper

30 to 60 minutes

Serves: 4

Amount/Measure/Ingredient:

4 150gm snapper fillets pin bone removed

plain flour to dust 

2 large field mushroom cut in halves

4 large croutons

1 handful of baby spinach

1 stem of fresh rosemary, stripped

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

1 cup red wine (use what you like)

100g butter

1 carrot, diced

1/2 eggplant

1 zucchini

1/2 red capsicum

1/2 green capsicum

1 onion, finely chopped

1 lemon, squeezed

500ml tomato juice

2 cloves garlic, crushed

6 basil leaves, chopped

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

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

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.

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