Fast Recipes

Ratatouille with ruby snapper

Australian Gourmet Traveller recipe for Ratatouille with ruby snapper

  • Serves 2
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Ratatouille with ruby snapper
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.


  • 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)


  • 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 .