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Grouper With Roasted Ratatouille

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  Eggplant 1 Pound (1 Piece)
  Sweet red pepper 1 Medium
  Sweet yellow pepper 1 Medium
  Zucchini 1 Medium
  Yellow squash 2 Small
  Chopped sweet onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil flavored vegetable cooking spray 1 Tablespoon
  Minced fresh rosemary 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Grouper fillets 16 Ounce, cut into 1 1/2-inch pieces (Two 8 Ounce Pieces)
  Seeded diced plum tomato 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Fresh spinach leaves 1⁄4 Pound

Peel eggplant; cut eggplant and peppers into 1-inch pieces.
Cut zucchini and squash lengthwise in quarters; cut into 1-inch pieces.
Combine eggplant, peppers, zucchini, squash, onion, and garlic in a 15x10x1-inch jellyroll pan, and coat with cooking spray; toss gently.
Sprinkle rosemary and salt over vegetable mixture; toss gently.
Bake at 400° for 25 minutes or until tender, stirring occasionally.
Add grouper; bake an additional 12 minutes or until fish flakes easily when tested with a fork.
Drain well.
Combine tomato, vinegar, and ground pepper.
Add to fish mixture; toss gently.
Arrange spinach leaves on individual serving plates; spoon fish mixture over spinach.
Garnish with rosemary sprigs, if desired.

Recipe Summary

Side Dish

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Grouper With Roasted Ratatouille Recipe