3 tablespoons olive oil
1 large eggplant (about 1 pound), trimmed and cut into small dice
1 medium onion, cut into small dice
2 medium zucchini (1 pound total), trimmed and cut into small dice
2 cloves garlic, minced
One 14.5-ounce can no-salt-added diced tomatoes
1 teaspoon herbes de Provence, or ½ teaspoon dried thyme and ¼ teaspoon each of dried rosemary and dried marjoram
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup chopped fresh basil, plus more for garnish
Four 5-ounce red snapper fillets, skin-on
2 teaspoons fresh lemon juice
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant and cook, stirring, until it has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from the skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onion and cook, stirring, until softened and translucent, about 5 minutes. Add the zucchini and garlic to the pan and cook, stirring occasionally, until the zucchini is softened, 6 to 7 minutes. Return the eggplant to pan and add the tomatoes, herbes de Provence, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Simmer for approximately 10 minutes. Season with additional salt to taste. Stir in ¼ cup of the basil and remove from the heat.
To cook the fish, preheat the broiler. Sprinkle the fillets with the remaining ¼ teaspoon each of salt pepper.
Combine the remaining 1 tablespoon of olive oil with the lemon juice and brush on the fillets. Broil until the fish is cooked and firm, about 7 minutes.
Mound 1 cup of the ratatouille onto 4 plates and top each mound with 1 fish fillet.
Garnish with the additional basil.
Makes 4 servings
Serving size: 1 cup ratatouille, 1 fish fillet
Per Serving: Calories 310; Total Fat 13g (Sat Fat 2g, Mono Fat 8g, Poly Fat 2g); Protein 33g; Carb 17g; Fiber 7g; Cholesterol 50mg; Sodium 580mg
Excellent Source of: Fiber, Magnesium, Manganese, Phosphorus, Potassium, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K
Good Source of: Copper, Folate, Iron, Pantothenic Acid, Riboflavin, Thiamin, Vitamin A
Copyright 2016 Ellie Krieger All rights reserved