Herb Crusted Snapper With Fresh Ratatouille

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
1		Eggplant - (abt 1/2 lb) - peeled, and (medium)
		Cut into 1" cubes
1		Zucchini - (abt 1/2 lb) - cut 1" cubes (medium)
1		Yellow squash - (abt 1/2 lb) - cut 1" cubes (medium)
3 cups	187g / 6.6oz	Chopped, peeled, seeded fresh tomatoes
2 tablespoons	30ml	Chopped garlic
1 teaspoon	5ml	Chiffonade of fresh basil
1 teaspoon	5ml	Chopped fresh thyme leaves
4		Snapper fillets - (6 to 8 oz ea) - skin off
4 tablespoons	60ml	Dijon mustard
1 cup	146g / 5.1oz	Finely-chopped assorted fresh herbs
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Finely-chopped fresh parsley

Recipe Instructions

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.

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.

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

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C23)

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