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Grouper with Roasted Ratatouille

Chef.Foodie's picture
  Eggplant 1 Pound (1 Eggplant)
  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
  Minced fresh rosemary 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Grouper fillet 16 Ounce, cut into 1 1/2-inch pieces (2 Fillets, 8 Ounce Each)
  Seeded diced plum tomatoes 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Fresh spinach leaves 1⁄4 Pound

1. Peel eggplant; cut eggplant and peppers into 1-inch pieces. Cut zucchini and squash lengthwise in quarters; cut into 1-inch pieces.
2. Combine eggplant, sweet peppers, zucchini, squash, onion, and garlic in a 15- x 10- x 1-inch jellyroll pan, and coat with cooking spray; toss gently. Sprinkle minced rosemary and salt over vegetable mixture; toss gently. Bake at 400° for 25 minutes or until tender, stirring occasionally.
3. Add grouper; bake 12 additional minutes or until fish flakes easily when tested with a fork. Drain well.
4. Combine tomato, vinegar, and ground pepper. Add to fish mixture; toss gently.
5. Arrange spinach leaves on individual serving plates; spoon fish mixture over spinach.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 237 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 42 mg14%

Sodium 221 mg9.2%

Total Carbohydrates 27 g8.9%

Dietary Fiber 9.8 g39.4%

Sugars 13.3 g

Protein 29 g57.4%

Vitamin A 103.9% Vitamin C 175%

Calcium 10.4% Iron 17.7%

*Based on a 2000 Calorie diet

Grouper With Roasted Ratatouille Recipe