Blackened Red Snapper Ratatouille
Course: Lunch, DinnerCuisine: FrenchDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
360
kcalProtein
43
gFat
15
gCarbs
12
gPrepared 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