This fish dish is an easy prep with lots of flavor. The ratatouille does take about an hour to bake, so be sure you’re planning your time accordingly. The fish in this dish can also be substituted for red snapper, Arctic char, catfish, grouper and tilefish fillets. Be sure you add the red wine vinegar on the end, it is a flavor enhancer for this dish. If you’re looking for something light but filling this is the dish for you! It also is a 1:1 carbohydrate to protein ratio, packed with vitamins and good source of Iron and potassium. Enjoy!
Serves: 2 | Serving Size: 1 piece of fish and half the ratatouille
Ingredients:
- 1 (14.5oz) dice tomatoes (I used S&W Italian Recipe)
- 1 medium zucchini or summer squash cut into 1/2 inch pieces
- 1 small yellow squash cut into 1/2 inch pieces
- 1/2 eggplant (about 8 ounces) cut into 1/2 inch pieces
- 2 medium shallots, sliced
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves – minced
- 1/2 teaspoon minced fresh thyme
- salt and pepper
- 1 tablespoon chopped fresh basil
- 1 teaspoon grated lemon zest
- 2 – 6oz skin on fish fillets (1 to 1 1/4 inches thick) (I used Cod)
- 1 1/2 teaspoon red wine vinegar
- lemon wedges
Directions:
- Adjust oven rack to middle position and heat to 375 degrees. Combine tomatoes (and their juice), zucchini, eggplant, shallots, 1 tablespoon olive oil, 2 garlic cloves and thyme in a bowl and season with salt and pepper.
- Spread vegetable mixture into a 9 inch baking dish and bake in oven until vegetables are softened – about 50 minutes. Stirring half way though.
- Meanwhile, whisk remaining 3 tablespoons oil, remaining 2 garlic cloves, 2 teaspoon basil and lemon zest together in a large mixing bowl. Pat fish dry with paper towel and season with salt and pepper. Add fillets to bowl and turn to thoroughly coat. Cover and refrigerate for up to 30 minutes.
- Once vegetables are done, remove fish fillets from marinade bowl and gently nestle on top of ratatouille. Place dish back in oven, and bake until fish is flaky and registers 140 degrees, about 10 minutes.
- Once cooked completely sprinkle remaining basil and vinegar over dish. Serve with lemon wedges, enjoy!
Nutrition Information:
Per serving: Calories: 351; Total Fat: 16; Cholesterol: 56; Sodium: 444; Total Carbohydrates: 26; Dietary Fiber: 6; Sugars: 14g; Protein: 27
Nutrition Bonus: Potassium: 566; Vitamin A: 66%; Vitamin C: 81%; Calcium: 32%; Iron: 37%
Adopted from: America’s Test Kitchen. “Baked Snapper with Roasted Ratatouille.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 173. Print.
