Grouper With Roasted Ratatouille Recipe
Ingredients
| Eggplant | 1 | |
| 1 medium-size sweet red pepper | ||
| 1 medium-size sweet yellow pepper | ||
| Zucchini | 1 Medium | |
| Yellow squash | 2 Small | |
| 1 cup chopped sweet onion | ||
| Garlic | 2 Clove (5gm), minced | |
| Olive oil-flavored vegetable cooking spray | ||
| Rosemary | 2 Teaspoon, minced | |
| Salt | 1/4 Teaspoon | |
| 2 (8-ounce) grouper fillets, cut into 1 1/2-inch pieces | ||
| 1/2 cup seeded, diced plum tomato | ||
| Balsamic vinegar | 1 Tablespoon | |
| Ground pepper | 1/2 Teaspoon | |
| Spinach leaves | 1/4 pound | |
Directions
Peel eggplant; cut eggplant and peppers into 1-inch pieces.
Cut zucchini and squash lengthwise in quarters; cut into 1-inch pieces.
Combine eggplant, peppers, zucchini, squash, onion, and garlic in a 15x10x1-inch jellyroll pan, and coat with cooking spray; toss gently.
Sprinkle rosemary and salt over vegetable mixture; toss gently.
Bake at 400° for 25 minutes or until tender, stirring occasionally.
Add grouper; bake an additional 12 minutes or until fish flakes easily when tested with a fork.
Drain well.
Combine tomato, vinegar, and ground pepper.
Add to fish mixture; toss gently.
Arrange spinach leaves on individual serving plates; spoon fish mixture over spinach.
Garnish with rosemary sprigs, if desired.
Cut zucchini and squash lengthwise in quarters; cut into 1-inch pieces.
Combine eggplant, peppers, zucchini, squash, onion, and garlic in a 15x10x1-inch jellyroll pan, and coat with cooking spray; toss gently.
Sprinkle rosemary and salt over vegetable mixture; toss gently.
Bake at 400° for 25 minutes or until tender, stirring occasionally.
Add grouper; bake an additional 12 minutes or until fish flakes easily when tested with a fork.
Drain well.
Combine tomato, vinegar, and ground pepper.
Add to fish mixture; toss gently.
Arrange spinach leaves on individual serving plates; spoon fish mixture over spinach.
Garnish with rosemary sprigs, if desired.
Chef
