Name: Ratatouille with ruby snapper
Yield: 2
Ingredients: 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)

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.

Ingredients

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)

Method

Main

1.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.

2.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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