Grilled Fish with Ratatouille
Bring the flavor of Provence to your table with this ratatouille fish dish!
Ingredients
- 2 tsp olive oil
- 1 clove garlic, crushed
- 1 onion, sliced
- 4 tomatoes, chopped
- 1 large zucchini, sliced
- 1 green bell pepper, deseeded and chopped
- 3 Tbsp tomato paste
- 1 Tbsp chopped fresh basil
- 1 small eggplant, chopped
- 4 boneless fish fillets, such as perch or red snapper (raw wt: about 3.5 oz. each, or 8 fillets about 1.75 oz. each)
- 1 lemon, juiced
- 2 Tbsp grated reduced-fat Parmesan cheese
Directions:
Brush the base of a frying pan with olive oil.
Cook garlic and onion until soft. Add tomato, zucchini, bell pepper, tomato paste, basil and eggplant. Cook over low heat for approximately 20 minutes or until tender.
Meanwhile sprinkle fish with lemon juice. Grill for 3 minutes on each side. Stir Parmesan cheese through ratatouille vegetables just before serving.
Variations:
Ratatouille may also be served as a meal on its own (accompanied by potatoes, rice, French bread).
Serving suggestions are not included in the nutritional analysis.
Nutritional Info (per serving)
| CALORIES | 205 cals |
| Kilojoules | 854 kJ |
| Fat | 4.6 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 71 mg |
| Sodium | 136 mg |
| Carbohydrates | 16.8 g |
| Fiber | 6.8 g |
| Total Sugars | 7.7 g |
| Protein | 25.4 g |
| Calcium | 116.0 mg |
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