Blackened basa fillets with ratatouille
Mild-flavoured basa fish gets a kick of Cajun in this traditional Louisiana favourite.
270 cal Serves 2
Prep time 0h 25m
Cook time 0h 20m
Total time 0h 45m
Step 1In 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.
Step 2Meanwhile 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.
Step 3Heat 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.
Step 4Spoon half of the ratatouille onto each plate. Divide fish in half; place over ratatouille.
Per serving (497 g)
- 21 g
- 65 mg
- 1279 mg
- Total fat
- 11 g
- Saturated fat
- 1.5 g
- 60 mg
- 23 g
- 7 g
- 12 g
- Added sugars
- 0 g
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