Crispy Snapper w/ Ratatouille

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Snapper Recipes by Cousin Mark

Preparation time:
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Difficulty: Difficult - for experienced cooks


2 tablespoons olive oil
1 Florida onion, 1/2-inch medium dice
2 cloves Florida garlic, thinly sliced
1 medium Florida eggplant, 1/2-inch medium dice
2 medium Florida zucchini, 1/2-inch medium dice
1 Florida red bell peppers, 1/2-inch medium dice
1 Florida yellow bell peppers, 1/2-inch medium dice
3 medium Florida tomatoes, 1/2-inch medium dice
1 teaspoon fresh Florida thyme, chopped
1 teaspoon fresh Florida tarragon, chopped
1 teaspoon fresh Florida oregano, chopped
kosher salt
freshly ground black pepper
1/3 cup olive oil
4 6-ounce Florida red snapper fillets
1 cup all-purpose flour


Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes until tender. Add eggplant and squash and sauté 4 minutes until slightly softened. Add bell peppers and zucchini and cook for 2 minutes, stirring occasionally. Add tomatoes and herbs and reduce heat to low. Cover pan partially with a lid; simmer 20 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper to taste. Heat remaining olive oil in a large sauté pan over medium heat. Pat filets dry and season both sides with salt and pepper. Dredge fillets in flour. Pan-fry 3-4 minutes each side until golden and cooked through. Serve fillets on a bed of the ratatouille.


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