Blackened Red Snapper Ratatouille

Course: Lunch, DinnerCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

360

kcal
Protein

43

g
Fat

15

g
Carbs

12

g

Prepared by Chef Jeff LeVea
Serves 4 • Ready in 40 Minutes or Less

Ingredients

  • 1 1/2 Pounds Red Snapper – 4 pieces

  • 4 Cups Zucchini, diced

  • 2 Cups Green peppers, diced

  • 2 Cups Green Onions, chopped fine

  • 2 Cloves Garlic, chopped fine

  • 1 Tablespoon Tomato Sauce (Walden Farms Preferred)

  • 2 Tablespoons Olive Oil or Grapeseed Oil

  • Paprika to taste

  • Sea Salt to taste

  • Pepper to taste

Directions

  • Preheat the oven to 375°F
  • Saute zucchini, and remove from heat
  • Saute green onions, peppers, and garlic until peppers start to soften
  • Add the Tomato sauce and cook for a few minutes until al dente
  • Return the zucchini to the pan, and season with paprika, salt and
    pepper
  • Cook veggies over low heat until al dente
  • Layer vegetables into an oven-safe baking pan
  • Top ratatouille (mixture) with the Red Snapper
  • Cover and cook in an oven at 375 degrees for 10 minutes or until the fish is cooked

Notes