Ratatouille with Red Snapper

recipe by Ellie Krieger cal 300 total fat 13 g sat fat 2g mono fat 8 g poly fat 2.5g protein 32g carb 14g fiber 5g choles 50mg sodium 580mg

Ratatouille with Red Snapper
Ratatouille with Red Snapper

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3 tbs olive oil divided

  • 1 large eggplant trimmed cut into small dice about 3 cups

  • 1 med onion, cut into small dice about 1 1/2 cups

  • 2 garlic cloves, minced (about 2 teas

  • 2 med zucchini,trimmed, cut into small dice about 2 1/2 cups

  • 1 14.5oz can no salt added diced tomatoes

  • 1 teas herbs de Provence

  • 3/4 teas salt, plus more for seasoning

  • 1/2 teas fresh ground pepper

  • 1/4 cup chopped fresh basil leaves plus more for garnish

  • 4-5oz red snapper fillets, skin on

  • 2 teas lemon juice

  • 2 teas rosemary unfused oil.

Directions

1. In large skillet heat 1 tbs olive oil over med high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 min. 2. Remove the eggplant and another tbs of oil to med high heat. Add the onions and cook until soft and translucent, about 5 min. Add the garlic and zucchini and cook stirring occasionally, until the zucchini is soft about 6-7 min. Return eggplant to skillet and add tomatoes, herbs, 1/2 tsp salt and 1/4 pepper. Simmer approximately 10 min. Season with additional salt to taste. Stir in basil and remove from heat. 3. To cook fish, preheat broiler. Sprinkle fillets with 1/4 tsp salt and 1/4 tsp pepper. Combine 1 tbs oil with lemon juice and brush on fillets. Broil until fish is cooked and firm about 7 min. 4. Mound 1 cup ratatouille on 4 plates and top each mound with 1 fish fillet. Drizzle with 1/2 tsp of herb infused oil. Garnish with basil, if desired.

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