Ratatouille with ruby snapper - 9Kitchen

Ingredients

• 2 tablespoons olive oil
• 20 g butter
• 2 snapper fillets (about 180gm each), skin scored
• to serve: lemon halves
• 1 Spanish onion, diced
• 1 carrot, diced
• ½ red capsicum, diced
• 2 garlic cloves, finely chopped
• ½ eggplant (about 200gm), diced
• 1 zucchini, diced
• 1 teaspoon marjoram leaves (optional)
• ½ punnet grape tomatoes (125gm)