Ratatouille Baked Fish
Elevate your weeknight dinner with this Ratatouille Baked Fish, a wholesome, flavor-packed dish that perfectly combines Mediterranean-inspired ratatouille vegetables and tender, oven-baked white fish. Bursting with vibrant zucchini, eggplant, bell peppers, and tomatoes, the vegetable medley is seasoned with classic herbs like thyme and oregano, then layered with flaky cod, haddock, or halibut fillets. Topped with zesty lemon slices and baked to perfection, this easy yet elegant recipe is both healthy and satisfying. With a total prep and cook time of just one hour, it’s a hassle-free option for a balanced meal that pairs beautifully with crusty bread, rice, or a light green salad. Perfect for seafood lovers, "Ratatouille Baked Fish" delivers a hearty, nutrient-rich dish infused with Mediterranean charm.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 1 medium, diced eggplant
- 1 large, diced red bell pepper
- 1 medium, diced yellow squash
- 2 large, diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium fillets (around 6 oz each) white fish fillets (e.g., cod, haddock, or halibut)
- 1 large, sliced into rounds lemon
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened.
Stir in the zucchini, eggplant, red bell pepper, and yellow squash. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
Reduce the heat to low and simmer the vegetable mixture for 10 minutes, allowing the flavors to meld together.
Lightly grease a large baking dish with the remaining 1 tablespoon of olive oil. Spread the ratatouille vegetable mixture evenly across the bottom of the dish.
Pat the fish fillets dry with a paper towel and season them lightly with salt and pepper on both sides. Place the fillets on top of the vegetable mixture in the baking dish.
Arrange the lemon slices over the fish fillets. Cover the baking dish with aluminum foil.
Bake in the preheated oven for 20–25 minutes, or until the fish flakes easily with a fork.
Remove the dish from the oven and carefully discard the aluminum foil. Garnish with fresh parsley before serving.
Serve the Ratatouille Baked Fish hot, optionally accompanied by crusty bread, rice, or a simple green salad.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
