Arctic Bass with Shrimp Ratatouille Crust


1 tablespoons olive oil
2 cloves garlic, chopped
½ eggplant, diced into ¼-inch cubes
½ cup onion, diced into ¼-inch cubes
½ cup zucchini, diced into ¼-inch cubes
½ cup yellow squash, diced into ¼-inch cubes
½ cup tomatoes, diced into ¼-inch cubes
salt and pepper to taste
1 6-ounce can V-8
½ cup Japanese bread crumbs
½ cup bay shrimp
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 6-8 ounce Arctic bass filets
flour for dredging
2 tablespoons olive oil
2 tablespoons Parmesan cheese, grated


Place the olive oil in a sauté pan. Add the garlic and onions and cook over medium
heat for 60 seconds. Add the vegetables, salt and pepper, and cook over medium
heat for 10 minutes. Add half of the V-8 juice and continuing cooking until the liquid
is reduced by 50%. Remove from the heat and add the bread crumbs, shrimp, basil,
and parsley. (The mixture will resemble wet stuffing.)

Dredge the filets in flour and set aside. Place the olive oil in a sauté pan over medium
heat. Add the filets and cook 3½ minutes on each side. Remove from the pan, place
in an oven-proof baking dish, and spoon half of the crust mixture on top of each filet.
Sprinkle with Parmesan and cook under the broiler until browned. Serve
immediately.

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