Crispy Snapper with Ratatouille - Ingredients:

• 2 tablespoons olive oil
• 1 onion, medium (about 1/2-inch) dice
• 2 cloves garlic, thinly sliced
• 1 winter squash (butternut or acorn), peeled, seeded and cut into medium dices
• 1 medium eggplant, peeled (the skin's bitterness will overwhelm both the dish and the wine) and cut into medium dice
• 2 medium zucchini, quartered lengthwise and cut into medium dice
• 2 bell peppers (red or yellow preferred), cored and cut into medium dice
• 3 medium tomatoes, seeded and cut into medium dice
• 1 tablespoon chopped fresh herbs, such as thyme, tarragon, savory or oregano
• Kosher salt
• Freshly ground black pepper
• 4 red snapper fillets, skin removed, about 6 ounces each
• 1 cup all-purpose flour
• 3 eggs, lightly beaten
• 1 1/2 cups panko (Japanese bread crumbs; regular breadcrumbs can be substituted)
• 1/3 cup vegetable oil

Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté until tender, about 2 minutes. Add eggplant and squash and sauté until slightly softened, about 4 minutes. Add bell peppers and zucchini and cook for 2 minutes, stirring occasionally. Add tomatoes and herbs and reduce heat to low. Season with a pinch of salt and a couple cranks of pepper.

Cover most of the pot with a lid or parchment paper, leaving enough room for moisture to escape. Let the vegetables simmer, gently stirring occasionally, for 20 minutes. Taste a couple of the vegetables: If they are still too crunchy, let them continue cooking until they reach desired tenderness. Season with salt and pepper to taste.

Heat vegetable oil in a large sauté pan over medium heat. Pat fillets dry and season both sides with salt and pepper. Dredge fillets in flour and pat off any excess. Dip into egg and allow excess to drip off. Coat with panko and pan-fry, about 3-4 minutes a side, until cooked throughout. Plate with ratatouille and serve immediately.

Serves 4.