Name: Blackened Red Snapper Ratatouille
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Blackened Red Snapper Ratatouille

Course: Lunch, DinnerCuisine: FrenchDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

360

kcal

Protein

Fat

Carbs

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

Blackened Red Snapper Ratatouille