Ratatouille with ruby snapper

AT A GLANCE

  • Serves 2 people

  • 2 tbsp olive oil
  • 20 gm butter
  • 2 snapper fillets (about 180gm each), skin scored
  • To serve: lemon halves
  •  
  • Ratatouille
  • 2 tbsp olive oil
  • 1 Spanish onion, diced
  • 1 carrot, diced
  • ½ red capsicum, diced
  • 2 garlic cloves, finely chopped
  • ½ eggplant (about 200gm), diced
  • 1 zucchini, diced
  • 1 tsp marjoram leaves (optional)
  • ½ punnet grape tomatoes (125gm)
01   For ratatouille, heat half the oil in a large non-stick frying pan over high heat, add onion, carrot, capsicum and garlic and stir occasionally until tender (3-5 minutes). Transfer to a bowl with a slotted spoon. Add remaining oil and eggplant, stir occasionally until golden (4-5 minutes), then transfer to onion mixture. Add zucchini to pan, stir occasionally until tender (2-4 minutes), then transfer to onion mixture. Add tomato and marjoram to pan, cook until blistered (4-5 minutes) and transfer to onion mixture. Keep warm.
02   Wipe pan clean, heat oil over medium-high heat, add butter and fish, skin-side down, cook until golden and crisp (3-4 minutes), turn and cook until cooked through (2-3 minutes), then serve hot with ratatouille and lemon.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

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