RED SNAPPER WITH RATATOUILLE AND ROSEMARY SAUCE

 

 

Bring a taste of Provence to your table! You will love all the wonderful flavors of this dish! Surprise your family and guests with this fantastic recipe! Pair with a white wine from Provence. Enjoy!

 

Preparation: 45 min; cooking time: 45 min.

Serving 4

 

2 lbs. red snapper fillets

7 tbsp. olive oil

1 onion, peeled and diced

2 zucchini, peeled and diced

8 garlic cloves, unpeeled

1 eggplant, diced

1 lb. cherry tomatoes, cut in half

20 black olives (Kalamata), pitted and sliced

12 capper berries

1 tsp. fennel seeds

Leaves of 5 sprigs of thyme

3 sprigs of rosemary + more for garnish

1 cup fish bouillon

3 tbsp. butter

Juice of ½ lemon

Coarse salt, salt and pepper

 

Ratatouille:

In a large frying pan, warm 1 ½ tbsp. olive oil on medium heat. Cook the onion, until pale gold, about 2 minutes. When done, transfer the onion into a large sauté pan.

Add ½ tbsp. olive oil in the frying pan and cook the zucchini with the garlic cloves until golden, about 3 minutes, stirring often. Transfer the zucchini and garlic into the sauté pan.

Add 1 tbsp. olive oil in the frying pan and cook the eggplant until golden, about 3 minutes, stirring often. Transfer the eggplant into the sauté pan with the other vegetables.

Combine the onion, zucchini and eggplant together. Add 1 tsp. fennel seeds, thyme leaves, olives, caper berries. Season all the vegetables with coarse salt and pepper.

Put the cherry tomatoes in the frying pan with 1 tbsp. olive oil. Cook 2 minutes, stirring. Set aside.

Cook the vegetables in the sauté pan, covered, 15 minutes on medium-low heat. Add the tomatoes, stir and cook 5 minutes. Adjust seasoning if necessary.

 

Sauce:

Bring the fish bouillon to a boil. Add 3 sprigs of rosemary, cut into pieces and infuse 10 minutes. Add the butter, cut into pieces, stirring constantly. Add the lemon juice, salt and pepper and simmer 5 minutes. Strain the sauce and keep warm.

 

Fish:

Season the fish with salt and pepper. Warm 2 tbsp. olive oil in a large frying pan on high heat. Add the fish, skin side down and cook 3 minutes. Turn the fish over and cook 3 more minutes.

 

Serve the fish with the ratatouille and the rosemary sauce. Garnish with fresh rosemary.

 

Bon Appetit!