Baked Trout With Ratatouille Recipe

Name: Baked Trout With Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, sliced; 2 garlic cloves, minced; 1/4 cup olive oil; 1 eggplant, cubed; 3 medium zucchini; 1 medium green pepper, cored and seeded; 2 cups fresh mushrooms, sliced; 1 lb whole tomato, drained and cut up; 1 teaspoon salt; 3/4 teaspoon basil leaves; 1/2 teaspoon oregano leaves; 1/4 teaspoon pepper; 3 (1 lb) cleaned trout or (1 lb) cleaned trout

Servings: persons

1 medium onion, sliced
2 garlic cloves, minced
1/4 cup olive oil
1 eggplant, cubed
3 medium zucchini
1 medium green pepper, cored and seeded
2 cups fresh mushrooms, sliced
1 lb whole tomato, drained and cut up
1 teaspoon salt
3/4 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
3 (1 lb) cleaned trout or (1 lb) cleaned trout

1
Heat oven to 350 degrees.
2
Saute onions and garlic in oil till onion is translucent.
3
Add veggies and spices.
4
Cook over medium heat, stirring occasionally for 10 min; set aside.
5
Place trout on large sheet of aluminum foil.
6
Spoon veggies over and around fish. Wrap tightly.
7
Place on baking sheet and bake till fish flakes; about 45 minute.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium onion, sliced, 2 garlic cloves, minced, 1/4 cup olive oil, 1 eggplant, cubed, and more.

Yes, Baked Trout With Ratatouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Trout With Ratatouille

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