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- 4 tilapia fillets
- 1/4 cup(s) all-purpose flour
- 1 small eggplant
- 1 small zucchini
- 1 sweet green pepper, cored
- 2 tablespoon(s) olive oil
- 2 garlic cloves, finely minced
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) red pepper flakes
- 1 teaspoon(s) fresh minced oregano
- 1/3 cup(s) fresh minced parsley
- 1 can(s) diced tomatoes
- 2 tablespoon(s) tomato paste
- MakeRatatouille Sauce:
- Chop eggplant to make 2 cups. Chop zucchini and green pepper to make 1 cup.
- In large saucepan, heat oil over medium heat; cook eggplant, zucchini, green pepper, onion, garlic, salt and hot pepper flakes, stirring occasionally, until softened, about 10 minutes.
- Stir in tomatoes, tomato paste and oregano; cover and simmer until thickened and vegetables are tender, about 15 minutes. Stir in parsley.
- Make the Tilapia:
- Meanwhile, in shallow dish, dredge fillets in flour, turning to coat; shake off excess.
- In large nonstick skillet, heat oil over medium heat; cook fish, in batches, until crispy and golden, 2 to 3 minutes per side. Serve with ratatouille sauce.
This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.
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Ratatouille Tilapia Recipe at a Glance
- COURSE: Main Dishes