Ratatouille with Red Snapper

By Katecooks

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

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.

Details

Servings 4

Preparation

Step 1

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.