Ratatouille with Red Snapper
- 3 tablespoons olive oil, divided
- 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
- 1 medium onion, cut into small dice (about 1 1/2 cups)
- 2 cloves minced garlic (about 2 teaspoons)
- 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
- 3/4 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves, plus more for garnish
- 4 (5-ounce) fillets red snapper, skin on
- 2 teaspoons lemon juice
- 2 teaspoons rosemary (or other herb) infused olive oil, optional
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.
Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil.
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