Best 7 Ratatouille Baked Fish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Ratatouille baked fish is a classic French dish that combines the flavors of fresh vegetables and succulent fish. This flavorful and nutritious recipe is sure to be a hit with the whole family. The combination of tender fish, colorful vegetables, and aromatic herbs creates a delightful and satisfying meal. Ratatouille baked fish is a great option for a weeknight dinner as it is relatively quick and easy to prepare. It is also a healthy and balanced meal, providing a good source of protein, vitamins, and minerals.

Check out the recipes below so you can choose the best recipe for yourself!

RATATOUILLE BAKE



Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL



Pan-fried sea bass with ratatouille & basil image

This restaurant-quality fish supper for two puts a new spin on classic French ratatouille

Provided by Raymond Blanc

Categories     Main course

Time 30m

Number Of Ingredients 13

60ml olive oil , plus 2 tbsp
2 large handfuls basil leaves
2 sea bass fillets (about 140g)
juice ½ lemon
extra virgin olive oil , for drizzling
1 small red pepper
1 small courgette
½ aubergine
2 tbsp olive oil
½ tsp ground cumin
2 garlic cloves , crushed
8 baby plum tomatoes , halved
pinch of sugar (optional)

Steps:

  • Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
  • Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
  • Once cool, lift the leaves out and squeeze to remove any excess water.
  • Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
  • For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
  • Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
  • With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
  • To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
  • Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.

Nutrition Facts : Calories 645 calories, Fat 54 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium

BAKED FISH WITH RATATOUILLE



Baked Fish with Ratatouille image

Categories     Fish     Pepper     Tomato     Vegetable     Bake     Low Cal     Seafood     Bass     Eggplant     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

5 tablespoons olive oil
2 tablespoons chopped garlic
1 1-pound eggplant, cut into 3/4-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 small onion, chopped
1 tablespoon dried oregano
1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added puree
3 tablespoons red wine vinegar
6 6- to 7-ounce sea bass fillets

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
  • Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
  • Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.

BAKED FISH WITH RATATOUILLE



Baked Fish with Ratatouille image

Make and share this Baked Fish with Ratatouille recipe from Food.com.

Provided by ratherbeswimmin

Categories     Orange Roughy

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
2 tablespoons chopped garlic
1 (1 lb) eggplant, chopped into 3/4 inch pieces
2 zucchini, chopped into 1/2 inch pieces
1 large red bell pepper, chopped into 1/2 inch pieces
1 small onion, chopped
1 tablespoon dried oregano
1 (14 1/2 ounce) can crushed tomatoes, with liquid
3 tablespoons red wine vinegar
salt and pepper
6 (7 ounce) orange roughy or 6 (7 ounce) sea bass fillets

Steps:

  • In a large pot, heat oil over medium-high heat.
  • Add the chopped garlic to the pot and saute for 30 seconds.
  • Add in the next 5 ingredients; stir to combine.
  • Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
  • Add in the tomatoes and vinegar; stir to mix.
  • Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
  • Season with salt and pepper to taste.
  • Meanwhile, sprinkle fish fillets with salt and pepper.
  • Place fillets in a lightly oiled 13x9 inch glass baking dish.
  • Spoon vegetable mixture over fish.
  • Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.

Nutrition Facts : Calories 336.7, Fat 13.5, SaturatedFat 1.7, Cholesterol 138.6, Sodium 179.5, Carbohydrate 13.1, Fiber 5.1, Sugar 6.9, Protein 40.7

FISH WITH RATATOUILLE



Fish With Ratatouille image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 pound firm-flesh fish like red snapper or cod
2 teaspoons lime juice
5 or 6 cups ratatouille (see recipe)
1 tablespoon mild, pure chili powder
1/8 teaspoon cinnamon
3 tablespoons dry sherry
Freshly ground black pepper to taste
Chopped fresh coriander or parsley for garnish

Steps:

  • Wash and dry fish. Squeeze lime juice over it.
  • Combine ratatouille with chili, cinnamon, sherry and black pepper.
  • Place fish in shallow baking dish in single layer. Top with ratatouille, making sure to cover it completely. Freeze or refrigerate.
  • To serve, defrost if frozen, cover and bake at 400 degrees for 10 to 15 minutes.
  • Sprinkle with coriander or parsley. Serve with boiled tiny new potatoes.

CREAMY SALMON WITH CHUNKY RATATOUILLE



Creamy salmon with chunky ratatouille image

This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 14

1 tbsp olive oil
2 aubergines , cubed
6 garlic cloves , sliced
family pack mixed peppers (5 total), deseeded and cut into large chunks
3 large courgettes , cut into chunky batons
680g bottle passata
300ml vegetable stock
small handful basil leaves , most chopped, a few leaves left whole to serve
125g tub garlic cream cheese (we used Boursin Light)
100g low-fat cream cheese
40g fresh breadcrumb
40g pine nut , roughly chopped
8 skinless salmon fillets
crusty bread , to serve (optional)

Steps:

  • Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
  • For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
  • Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.

Nutrition Facts : Calories 449 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Choose firm-fleshed fish: Fish like salmon, cod, halibut, and tilapia work well in this recipe.
  • Season the fish well: Use a combination of salt, pepper, and herbs like thyme, oregano, or rosemary.
  • Cook the fish thoroughly: Fish should be cooked until it flakes easily with a fork.
  • Use a variety of vegetables: Ratatouille is a great way to use up leftover vegetables. Some common vegetables used in ratatouille include zucchini, eggplant, bell peppers, onions, and tomatoes.
  • Cook the vegetables until they are tender but still have a little bit of bite: This will ensure that the vegetables retain their flavor and texture.
  • Use a good quality olive oil: Olive oil will help to bring out the flavor of the vegetables.
  • Serve the ratatouille with a crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Ratatouille baked fish is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, flavorful sauce, and flaky fish, ratatouille baked fish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #seafood     #vegetables     #oven     #european     #italian     #fish     #dietary     #one-dish-meal     #comfort-food     #saltwater-fish     #taste-mood     #equipment     #4-hours-or-less

Related Topics