Zutaten für Ratatouille Baked Fish
- Zucchini
- Eggplant
- Yellow Bell Pepper
- Red Bell Pepper
- Onion
- Dried Basil
- Dried Oregano
- Olive Oil
- White Fish Fillets
- Havarti Cheese
- salt and pepper to taste
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Zubereitung von Ratatouille Baked Fish
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 1 medium zucchini (diced), 1 medium yellow squash (diced), 1 red bell pepper (diced), 1/2 red onion (diced), 1 (14.5 ounce) can diced tomatoes, undrained, 2 cloves garlic (minced), 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Toss gently to combine.
- Pour the vegetable mixture into a 3-quart baking dish. Bake for 30 minutes, stirring halfway through.
- Gently push the vegetables to the sides of the baking dish, creating a well in the center.
- Place 4 (6-ounce) fish fillets (cod, snapper, or similar) in the center well.
- Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
- Uncover the dish, sprinkle 1/2 cup shredded mozzarella cheese over the fish and vegetables.
- Cover again and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Remove from oven, let rest for 5 minutes, and season with salt and pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
6g
Carbs
5g
