Steamed Fish with Ratatouille

 Recipe
Dinner is ready--thanks to this one-dish meal of Steamed Fish with Ratatouille. The vegetables--zucchini, eggplant, bell pepper, tomatoes, and onion--create a built-in side dish with the steamed fish.

Yield:

Makes: 4 servings (serving size: 1 piece fish, 1 1/4 cups ratatouille)

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 317
Fat 12.1 g
Satfat 1.8 g
Monofat 7.6 g
Polyfat 1.8 g
Protein 34 g
Carbohydrate 19 g
Fiber 8 g
Cholesterol 73 mg
Iron 2 mg
Sodium 398 mg
Calcium 87 mg

Ingredients

1 large zucchini
2 small eggplants
1 medium red bell pepper, cored
2 medium tomatoes, cored
3 tablespoons olive oil, divided, and more as needed
1 tablespoon minced garlic
1 large onion, chopped
Salt and black pepper
1 tablespoon fresh thyme leaves
1/2 cup Niçoise or kalamata olives, pitted (optional)
4 thick fish fillets or steaks, such as cod (1 1/2 pounds)
1/2 cup roughly chopped fresh basil leaves

Preparation

1. Trim and cut the zucchini and eggplants into 1-inch chunks. Cut the bell pepper into strips. Roughly chop the tomatoes, reserving their juice.

2. Put 2 TBSP oil in a large skillet over medium-high heat and immediately add the garlic. When it begins to sizzle, add the onion and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onion begins to soften (3-5 minutes).

3. Add the zucchini, eggplant, bell pepper, and another pinch of salt and pepper. Lower the heat a bit to keep the vegetables from burning, and cook, stirring occasionally, until the eggplant is fairly soft (10-15 minutes). Add the tomatoes and their juice, the thyme, and the olives if you're using them; cook, stirring occasionally, until the tomatoes begin to break down (5-10 minutes). Taste and adjust the seasoning.

4. Sprinkle the fish with a pinch of salt and pepper and lay it on top of the vegetables. Adjust the heat so the mixture simmers. Cover and cook until the fish is opaque throughout and a paring knife inserted into the fish at its thickest point meets little resistance. This will take anywhere from 5-12 minutes, depending on the thickness of the fish.

5. Transfer the fish to a platter, then stir the basil into the vegetables. Spoon the vegetables around the fish, drizzle everything with the remaining 1 TBSP olive oil, and serve.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mark Bittman,

March 2013
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