Ratatouille with Red Snapper Recipe

Name: Ratatouille with Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
2
Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes.
3
Remove the eggplant from skillet.
4
Heat another tablespoon of oil in the same skillet over medium-high heat.
5
Add the onions and cook until soft and translucent, about 5 minutes.
6
Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes.
7
Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper.
8
Simmer approximately 10 minutes.
9
Season with additional salt, to taste.
10
Stir in basil and remove from heat.
11
To cook fish, preheat broiler.
12
Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
13
Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets.
14
Broil until fish is cooked and firm, about 7 minutes.
15
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.
16
Garnish with additional basil.

154

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: 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), and more.

Yes, Ratatouille with Red Snapper falls under the Vegetarian 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.

Ratatouille with Red Snapper

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