Fish and Creamy Ratatouille
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.
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