Rascasse et ratatouille · France

Baked Rascasse with Ratatouille

Name: Baked Rascasse with Ratatouille
Total time: 50 min
Yield: 2 servings
Cuisine: Rascasse et ratatouille
Ingredients: 2 red scorpionfish fillets; 1 eggplant, sliced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 onion, sliced; 2 tomatoes, sliced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp oregano; Salt and pepper to taste

A classic French dish with red scorpionfish baked with a medley of vegetables.

50 minutes2 servings

Method

Preheat oven to 375°F (190°C).
In a bowl, mix eggplant, zucchini, yellow squash, onion, tomatoes, and garlic.
Add olive oil, oregano, salt, and pepper. Toss to combine.
Transfer to a baking dish and bake for 25 minutes.
Place the fish fillets on top and bake for an additional 15-20 minutes.
Serve hot.

Seafood French Cuisine Baked Fish France recipes

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