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Creole Snapper with Ratatouille




Source of Recipe


WKRG
Creole Snapper with Ratatouille

Ratatouille:

4 Tablespoons olive oil

4 cloves garlic, minced

1 large onion, chopped

½ eggplant, peeled and chopped

1 zucchini, chopped

1 yellow squash, chopped

4 cups tomatoes, seeded and chopped

3 Tablespoons parsley, chopped

1 teaspoon oregano

½ teaspoon thyme

Snapper Fillets

¼ Cup Olive Oil

Creole Seasoning



Heat Olive Oil in a skillet until hot. Add garlic cloves and onion. Stir in the eggplant and squash. Saute to soften a bit and add tomatoes. Stir to combine. Add spices and bring to simmer, stirring occasionally on low heat. Cook about 20 minutes until desired doneness.

Serves 6

Snapper Fillets



Heat Olive Oil on low heat. Season one side of snapper with creole seasoning and place it seasoning side down in pan. Season the top side of snapper. Cook snapper about two minutes then turn over and cook other side for another two minutes until cooked through. Serve with a wedge of lemon.