Ratatouille with ruby snapper

Gourmet~Traveller

Cuisine: French

Serves: 2

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Kitchen friendly view

By lisa featherby

Ingredients

2 tbsp olive oil
20 gm butter
2 snapper fillets (about 180gm each), skin scored
To serve: lemon halves

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)

Preparation method

Serves 2

Ratatouille is great served with this pan-fried fish, but it's also lovely simply spooned over warm toasted bread for a super quick meal. Ruby snapper is a firm white-fleshed fish with a subtle flavour that works well pan-fried or grilled.

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.

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.

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