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Traditionally
a summer dish, ratatouille is actually perfect in the early fall
when the harvest yields outstanding vegetables. |
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 Fish
- What To Look For |
Crispy Snapper With Ratatouille
Show off the bounty of the fall harvest with a balanced
red
Ratatouille is a fantastic way to take advantage of the bounty of seasonal vegetables. Traditionally considered a summer dish, ratatouille is also wonderful in the early fall, when its key components are ripe and easily obtainable. In fact, everything you need to make this Provençal ragoût can be found right now at your local farmer's market—or in your own garden, if you're so lucky. This recipe is very flexible, so let what's fresh and available dictate which vegetables and herbs you include. Red snapper, coated with panko (Japanese-style bread crumbs) and pan-fried, adds a protein-rich crunch to the dish.
Ratatouille needs a wine that won't muddle the dish's medley of distinct flavors. A lighter-style red with modest tannins and enough acidity allows the vegetables' individual characteristics to open up on your palate. Newcomers to pairing red wine with fish needn't be alarmed; snapper, especially in this preparation, is rich and firm enough to stand up to a lighter red wine.
Cooking ratatouille is a simple one-pot process, but care should be taken to ensure the vegetables don't overcook. Since the density and water content of each vegetable varies, they will cook at different rates, which is why you need to cook the heavier vegetables first. Finish the ratatouille, then cook the snapper.
Crispy Snapper with Ratatouille
• 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.