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.
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