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
Ingredients
Directions
-
Step 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. -
Step 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. -
Step 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. -
Step 4
Spoon half of the ratatouille onto each plate. Divide fish in half; place over ratatouille.
Nutritional information
Per serving (497 g)
- Calories
- 270
- Protein
- 21 g
- Sodium
- 65 mg
- Potassium
- 1279 mg
- 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
