Recipe - Herb Crusted Salmon On Puy Lentils With A Red Wine Sauce

2 tablespoon Vegetable oil
2 cup Chopped onions
1 cup Chopped green bell peppers
1 cup Chopped celery
Salt
Cayenne
Freshly ground black pepper
1 md Eggplant; (about One half pound),
; peeled and cut into
; 1inch cubes
1 md Zucchini; (about One half pound),
; cut into 1inch
; cubes
1 md Yellow squash; (about 1/2
pound),
; cut into 1inch
; cubes
3 cup Fresh tomatoes; chopped,
peeled and
; seeded
2 tablespoon Chopped garlic
1 teaspoon Chiffonade of fresh basil
1 teaspoon Chopped fresh thyme leaves
4 Snapper fillets; (6 to 8
ounces
; each), skin off
4 tablespoon Dijon mustard
1 cup Finely chopped assorted
fresh herbs
3 tablespoon Olive oil
1 tablespoon Finely chopped fresh parsley

In a large, heavybottomed saucepan, heat the oil over medium heat. Add the
onions, bell peppers and celery. Season with salt and cayenne and black
pepper. Cook, stirring constantly, for about 3 minutes, or until the
vegetables are slightly wilted. Add the eggplant. Season with salt and
cayenne. Cook for 4 to 5 minutes, or until slightly tender. Add the
zucchini, yellow squash, tomatoes, garlic, basil and thyme. Season with
salt and cayenne. Reduce heat to medium and cook, stirring occasionally,
for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables
should have a little crunch to them. Remove from the heat.

Season both sides of the fillets with salt and pepper. Spread both sides of
the fillets evenly with the mustard. Dredge the fillets in the herbs,
coating each side completely. In a large saute pan, over medium heat, add
the oil. When the oil is hot, add the fillets and cook for about 3 to 4
minutes on each side, or until the fish is flaky.

To serve, spoon some of the ratatouille in the center of each plate. Place
the fillets on top of the ratatouille. Garnish with parsley.

Yield: 4