Ratatouille with Red Snapper

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: --

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
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    Directions

    In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.

    To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.

    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. Garnish with additional basil.

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    • on March 02, 2012

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      This was amazing, substituted cod (on sale and sprinkled with an addition of smoked paprika. Made the rustic pear tart for dessert topped with frozen vanilla yogurt. Thanks for the wonderful recipe(s and making this novice cook look like she knew what she was doing!

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