Fish and Creamy Ratatouille

This is a comforting meal for fish lovers! I created a simple ratatouille-style mix and then added some sour cream to give it a creamy texture! Great for those living a low-carb lifestyle!

Chef Tips:

• Dice the vegetables as small as possible to ensure quick and thorough cooking. Don’t worry if the tomatoes break up.
• Use your favorite fish for this recipe, but skinless and boneless is easiest.

Fish and Creamy Ratatouille

Kate

If you’re a seafood and vegetable lover, then you will enjoy this easy recipe. It’s full of flavor and takes less than 45 minutes from start to finish. Pair it with your favorite white wine to make it extra fancy.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Lunches & Dinners

Cuisine Gluten-Free, Low Carb

Calories 240 kcal

Equipment

• Basting Brush
• Parchment Paper
• Aluminum Baking Sheet Pan
• Stainless Skillet
•  Black Pepper
• Fine Ground Celtic Sea Salt
• Butcher Box Meat & Seafood
• Sugar-Free Ketchup
• Olive Oil

Ingredients

  

• For the ratatouille:
• 1 TB olive oil
• 1 garlic clove crushed with a garlic press
• 1 summer squash diced very small
• 1 red bell pepper diced very small
• 1 eggplant diced very small
• 3 tomatoes diced very small
• Small handful fresh tarragon chopped
• Handful fresh basil leaves plus extra to garnish
• 1.8 oz no-added sugar ketchup
• 4.2 oz sour cream
• For the fish:
• 4 fillets any white fish skinless and deboned (approx. 4.2 oz each; we use Butcher Box meat)
• Sea salt
• Freshly ground black pepper
• Drizzle olive oil
• Squeeze lemon juice optional

Instructions

 

• Heat the olive oil in a large, non-stick pan over medium heat and add the garlic. Cook until softened.
• Add the vegetables, tarragon, a few torn basil leaves and the ketchup and cook over a slightly higher heat for 15 minutes until the vegetables are tender. Season with salt and pepper, then stir in the sour cream to warm through. Set aside to keep warm.
• Meanwhile, preheat the oven to 425°F (200°C) and line a large baking sheet with parchment paper.
• Place the fish fillets on the tray and season with salt and pepper. Brush on a little olive oil. Bake for no longer than 12 minutes.
• Serve the creamy ratatouille with the fish fillets on top and sprinkle on more basil. If you like, squeeze a little lemon juice over the fish.
  
  
  

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 10gProtein: 28gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 5gSugar: 8g

Keyword fish and creamy ratatouille recipe, gluten-free fish and creamy ratatouille, low carb fish and creamy ratatouille

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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