Hogfish With Summer Veggie Ratatouille – a delicious recipe with zucchini, summer, carrot, cherry tomatoes, oregano, fresh cilantro. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Start by pre heating your oven to 450F. Next, cut the zucchini, yellow squash, and carrot into equal sized cubes and add onto a baking sheet with 1 tbsp of olive oil and salt and pepper. Roast the veggies for 30 minutes tossing the veggies half way through to ensure even roasting.
2
While the veggies are roasting, cut the cherry tomatoes into halves and add to a large bowl with 2 tbsp of extra virgin olive oil, 1 tsp of dried or fresh oregano, 1/2 cup of chopped, fresh cilantro, and about 1/8 tsp of salt and pepper. Stir and set aside. Leaving this mixture out on the counter for a few minutes will allow all of the flavors to get to know each other ;)
3
Once the veggies are done, let them cool slightly. During this time, heat up a large skillet with 1 tbsp of olive oil. Season your fish fillet with some salt, only a sprinkle per side. Pan fry the fish fillet for 2 minutes on each side on medium heat. After the fish is cooked, dab some of the excess oil off with a paper towel.
4
The final step before plate assembly is adding the roasted veggies to the bowl with the cherry tomatoes and stir.
5
Time to eat! Finish the dish with a squeeze of lemon juice over the filet for that fresh citrus zing. Hope you enjoy!
36
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Hogfish fillets, 1 zucchini, 1 summer squash, 1 carrot, and more.
Yes, Hogfish With Summer Veggie 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.
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