Dive into the vibrant flavors of the Mediterranean with our Herb Crusted Snapper with Fresh Ratatouille! This dish is not just a feast for the eyes but a delightful symphony of tastes that will transport your taste buds straight to the sun-kissed shores of southern France. Imagine succulent snapper fillets topped with a fragrant herb crust, resting atop a bed of colorful, perfectly sautéed vegetables. Whether you're hosting a dinner party or simply treating yourself to a gourmet experience at home, this recipe promises to impress and satisfy. Ready to elevate your culinary skills? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Snapper fillets
- Fresh herbs (basil, thyme)
- Zucchini
- Eggplant
- Bell peppers
- Tomatoes
- Olive oil
- Salt
- Pepper
Instructions
- Prepare the vegetables for ratatouille by washing and cutting zucchini, eggplant, bell peppers, and tomatoes into uniform small cubes, approximately 1/2 inch in size.
- Finely chop a mixture of fresh basil and thyme leaves, separating some for the fish crust and some for the ratatouille.
- Pat the snapper fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
- Create an herb crust by mixing chopped herbs, a drizzle of olive oil, and a pinch of salt to form a loose paste.
- Heat a large skillet with olive oil over medium-high heat and begin sautéing the vegetable cubes, starting with eggplant and bell peppers, cooking for about 5-6 minutes.
- Add zucchini and tomatoes to the skillet, season with salt, pepper, and remaining fresh herbs, continuing to cook until vegetables are tender but not mushy, approximately 8-10 minutes.
- In a separate non-stick pan, heat olive oil and place snapper fillets skin-side down, cooking for 3-4 minutes until crisp.
- Flip the fish, spread the herb crust mixture on top, and cook for an additional 2-3 minutes until fish is opaque and herbs are fragrant.
- Plate the ratatouille as a base, carefully place the herb-crusted snapper on top, and garnish with additional fresh herbs.
Tips
- Fresh Ingredients Matter: Use the freshest herbs and vegetables you can find for the best flavor. Farmers' markets are a great place to source high-quality produce.
- Uniform Cutting: Ensure all vegetable cubes are roughly the same size (about 1/2 inch) for even cooking. This will help them cook uniformly and enhance the dish's presentation.
- Pat Dry: Always pat the snapper fillets dry before seasoning. This helps achieve a crispy skin when cooked.
- Herb Crust Variations: Feel free to experiment with different herbs! Dill or parsley can add a unique twist to the crust.
- Cooking Temperature: Keep an eye on the heat; medium-high is ideal for sautéing vegetables without burning them. Adjust as needed to maintain a steady cooking pace.
- Serving Suggestion: Serve with a drizzle of balsamic reduction or a squeeze of fresh lemon juice for added brightness.
- Make Ahead: You can prepare the ratatouille in advance and reheat it gently before serving, allowing the flavors to meld beautifully.
Nutrition Facts
Calories: 313kcal
Carbohydrates: g
Protein: g
Fat: 17g
Saturated Fat: g
Cholesterol: 80mg
