Braden Family Cookbook
HERB CRUSTED SNAPPER WITH FRESH RATATOUILLE
a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the onions,
bell peppers and celery. Season with salt and cayenne and black pepper. Cook,
stirring constantly, for about 3 minutes, or until the vegetables are slightly
wilted. Add the eggplant. Season with salt and
Cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow
squash, tomatoes, garlic, basil and thyme. Season with salt and cayenne. Reduce
heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until
the mixture is a little soupy. The vegetables should have a little crunch to
them. Remove from the heat.
both sides of the fillets with salt and pepper. Spread both sides of the fillets
evenly with the mustard. Dredge the fillets in the herbs, coating each side
completely. In a large saute pan, over medium heat, add the oil. When the oil is
hot, add the fillets and cook for about 3 to 4 minutes on each side, or until
the fish is flaky.
serve, spoon some of the ratatouille in the center of each plate. Place the
fillets on top of the ratatouille. Garnish with parsley.