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Fillet of Red Snapper with Ratatouille and Crispy Potatoes

60 minutes

medium

4 People

Red Snapper is my favourite fish in Costa Rica. It’s makes a great Ceviche.

When raw, yet cooked it flakes really well making it perfect for a sautéed or baked dish.

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Ingredients:

Adjust Servings
4 x 150g center steaks from a 3/3.5 kilo red snapper
4 x large white potatoes
4 red peppers
2 x medium sized zucchini (courgette)
2 x medium sized Aubergine (eggplant)
6 x garlic cloves
Olive oil
½ jar sun dried tomato purée
50g butter for the potatoes + 50g butter for the fish
A few spoonfuls of Lola’s Pesto Sauce.
Lemon juice, salt, black pepper

Directions

1.
Turn on Spotify and find ‘Earth, Wind and Fire’. <a href="#">YouTube</a> might be even better as you get the moves? Turn up volume and start chopping.
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2.
Wash the zucchini, red peppers, and Aubergine. Cut the vegetables into small squares. Crush the garlic.
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3.
Heat a casserole that is big enough so that the chopped vegetables can fit, no deeper than 4cm, simply that the cooking method is sautéing and if the vegetables are not in close contact with the metal bottom of the pan… they won’t sauté. Add 50ml of olive oil. Add the chopped vegetables. Season with salt and black pepper. Reduce heat. After thirty minutes, or when the vegetables are soft, add the jar of sun-dried tomato paste. Cook again for twenty minutes. Remove from heat and keep warm.
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4.
Peel and cut potatoes in dice slightly larger than the vegetables.
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5.
Heat a frying pan, add 75ml olive, add the butter, wait for the butter to turn brown and add the chopped potatoes.
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6.
Execution.
Score the fish fillets. Heat a frying pan and add the 75ml olive oil. Add the second 50 g butter. Place the fish in the pan, with the presentation side down first.
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7.
Spoon a little of Lola’s Pesto Sauce on the plates.
Using a metal ring mold, fill the bottom half with the crispy potatoes first, then the ratatouille. If you feel like showing-off, or simply treating your guests, cut a little julienne of vegetables to balance on top.
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Notes
A small, diced ratatouille will be extra tasty for the simple reason that on any particular forkful that you eat, there will be a combination of flavors. Big chunks of vegetables on the other hand imply a single vegetable, followed by another single chunk of vegetable. Also, smaller dice are more likely to individually caramelized. Yummy.

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