Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 2 cups 125g / 4.4oz Chopped onions

  3. 1 cup 146g / 5.1oz Chopped green bell peppers

  4. 1 cup 110g / 3.9oz Chopped celery

  5. Salt - to taste

  6. Cayenne pepper - to taste

  7. Freshly-ground black pepper - to taste

  8. 1 Eggplant - (abt 1/2 lb) - peeled, and (medium)

  9. Cut into 1" cubes

  10. 1 Zucchini - (abt 1/2 lb) - cut 1" cubes (medium)

  11. 1 Yellow squash - (abt 1/2 lb) - cut 1" cubes (medium)

  12. 3 cups 187g / 6.6oz Chopped, peeled, seeded fresh tomatoes

  13. 2 tablespoons 30ml Chopped garlic

  14. 1 teaspoon 5ml Chiffonade of fresh basil

  15. 1 teaspoon 5ml Chopped fresh thyme leaves

  16. 4 Snapper fillets - (6 to 8 oz ea) - skin off

  17. 4 tablespoons 60ml Dijon mustard

  18. 1 cup 146g / 5.1oz Finely-chopped assorted fresh herbs

  19. 3 tablespoons 45ml Olive oil

  20. 1 tablespoon 15ml Finely-chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 4 servings.


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