Ingredients for Baked Fish With Ratatouille
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 eggplant
- 1 zucchini
- 1 red bell pepper
- 1 medium onion
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 4 (6 ounce) Orange Roughy fillets
- 1 yellow squash
- 1/2 teaspoon dried basil
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How to Make Baked Fish With Ratatouille
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
- Add 2 cloves garlic, minced, and sauté for 30 seconds until fragrant.
- Add 1 medium onion, chopped; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 yellow squash, chopped; and 1 eggplant, chopped.
- Stir to combine. Cover the pot and cook vegetables for 10-12 minutes, or until they begin to soften, stirring occasionally.
- Add 1 (28-ounce) can crushed tomatoes, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and salt and pepper to taste.
- Stir to mix well. Reduce heat to medium, cover, and simmer for 20-25 minutes, or until vegetables are very tender.
- While the ratatouille simmers, season 4 (6-ounce) fish fillets (cod, halibut, or snapper work well) with salt and pepper.
- Lightly grease a 13x9 inch glass baking dish with olive oil.
- Place fish fillets in the prepared baking dish.
- Spoon the vegetable mixture evenly over the fish.
- Bake, uncovered, at 375°F (190°C) for 18-20 minutes, or until the fish is opaque and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
27g
Fat
8g
Carbs
4g
