Blackened basa fillets with ratatouille

Mild-flavoured basa fish gets a kick of Cajun in this traditional Louisiana favourite.
Recipe and photo provided by CanolaInfo.org
270 cal Serves 2
Prep time 0h 25m
Cook time 0h 20m
Total time 0h 45m
A basa fillet on top of a bed of ratatouille

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Spoon half of the ratatouille onto each plate. Divide fish in half; place over ratatouille.

Nutritional Information

Per serving (1 portion)

Calories
270
Protein
21 g
Sodium
65 mg
Potassium
1279 mg
Total fat
11 g
Saturated fat
1.5 g
Cholesterol
60 mg
Carbonhydrates
23 g
Fibre
7 g
Sugars
12 g
Added sugars
0 g