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Blackened basa fillets with ratatouille

Mild-flavoured basa fish gets a kick of Cajun in this traditional Louisiana favourite.
Recipe and photo provided by Canola Eat Well
A basa fillet on top of a bed of ratatouille
2 servings / 45 min 

Prep 25 min / Cook 18-20 min 

Ingredients

Ratatouille: 

  • 1 tbsp (15 mL) canola oil, divided 
  • 1 1/2 cups (375 mL) eggplant, diced
  • 1 cup (250 mL) zucchini, diced
  • 1 3/4 cups (425 mL) tomatoes, diced
  • 2/3 cup (150 mL) each: diced sweet red pepper and diced red onion
  • 1 clove garlic, minced
  • 1 tsp (5 mL) dried basil (or 1 tbsp (15 mL) chopped fresh basil)

Basa: 

  • 1 tsp (5 mL) each: pepper, onion powder and paprika
  • 1/2 tsp (2 mL) dried thyme
  • 1/4 tsp (1 mL) each: garlic powder and cumin
  • Pinch cayenne pepper
  • 1 (200 g) basa fillet
Directions
  1. In Dutch oven over medium heat, heat 1 tsp (5 mL) of the canola oil. Add eggplant, zucchini, tomatoes, red pepper, onion, garlic and basil. Cook, covered, for 12 minutes, stirring occasionally.
  2. Meanwhile in small bowl mix together spices. Brush basa fillet with 1 tsp (5 mL) of the canola oil. Sprinkle spice mixture over both sides of fish.
  3. Heat remaining canola oil in large non-stick skillet over medium-high heat. Cook fish 2 to 3 minutes per side until the fish flakes easily.
  4. Spoon half of the ratatouille onto each plate. Divide fish in half; place over ratatouille.
Nutritional info per serving (497 g)
  • Calories 270
  • Protein 21 g
  • Total fat 11 g
    Saturated fat 1.5 g
    Cholesterol 60 mg
  • Carbohydrates 23 g
    Fibre 7 g
    Sugars 12 g
    Added sugars 0 g
  • Sodium 65 mg
  • Potassium 1279 mg
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