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Roasted Sole Ratatouille

Heart.Foods's picture
  Eggplant cubes 4 Cup (64 tbs)
  Whole kernel corn 2 Cup (32 tbs) (Fresh / Frozen, Thawed)
  Sliced zucchini 1 1⁄2 Cup (24 tbs)
  Onion 1 Medium, peeled and sliced
  Sweet red pepper 1 Large, cut into thin strips
  Dried basil 1 Tablespoon
  Dried oregano 1 Teaspoon
  Olive oil 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Sole fillets 16 Ounce (4 Pieces, 4 Ounce Each)
  Freshly grated parmesan cheese 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)

Combine first 10 ingredients in a large bowl; toss well.
Place in a roasting pan coated with cooking spray.
Cover and bake at 425° for 45 minutes.
Arrange fish over vegetable mixture, and sprinkle with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1200 Calories from Fat 356

% Daily Value*

Total Fat 40 g62.2%

Saturated Fat 18.3 g91.3%

Trans Fat 0 g

Cholesterol 296.9 mg99%

Sodium 2380.7 mg99.2%

Total Carbohydrates 81 g27%

Dietary Fiber 29.5 g117.9%

Sugars 28.7 g

Protein 133 g266.8%

Vitamin A 134.6% Vitamin C 396.5%

Calcium 160.1% Iron 78.4%

*Based on a 2000 Calorie diet


Roasted Sole Ratatouille Recipe