Photo: Ratatouille with Red Snapper Recipe
Ingredients
- 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
Directions
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.
Serves: 4
(does not include optional olive oil)
Calories 314
Total Fat: 12.5 grams
Saturated Fat: 2 grams
Protein: 33 grams
Total carbohydrates: 18 grams
Sugar: 9 grams
Fiber: 5 grams
Cholesterol: 52 milligrams
Sodium: 553 milligrams
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By emers
Silver Spring, MD
on March 31, 2012
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i made this ratatouille a little while ago as a vegetarian dinner and the family loved it! Will be making this again soon.
By annetarallo_55
Canton, MA
on January 31, 2012
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So easy, tasty and healthy! I added a bit more of the herbes de provence to the fish right before broiling, and it was fabulous! We didn't use all the ratatouille, but I'm thinking it will be incredible in my egg beater omelet tomorrow morning!
By Mattarpaneer
California
on October 11, 2010
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The ratatouille was out of this world, not to mention extremely filling and satisfying. I made the herbed goat cheese crostini on the side, and that was also very good. The snapper was decent but a bit bland, and I didn't feel like it complemented the ratatouille especially well. On the other hand, this may have been because I didn't use skin-on fillets. From how my fish turned out, I would suggest adding more seasoning. Overall, the meal was delicious and elegant, and looked absolutely stunning. Great for a special occasion.
Read all 18 reviews