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Ratatouille with ruby snapper

You'll need

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.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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