Rascasse et ratatouille · France

French Rascasse and Ratatouille

Name: French Rascasse and Ratatouille
Total time: 50 min
Yield: 2 servings
Cuisine: Rascasse et ratatouille
Ingredients: 1 red scorpionfish fillet; 1 eggplant, diced; 1 zucchini, diced; 1 bell pepper, diced; 1 onion, diced; 2 tomatoes, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp thyme; Salt and pepper to taste

A seafood and vegetable dish featuring red scorpionfish and a colorful ratatouille.

50 minutes2 servings

Method

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

Seafood French Cuisine Ratatouille France recipes

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