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Roasted Grouper Ratatouille

Serves 6
Time 45 min
In this tasty take on ratatouille, the classic French vegetable dish, fillets of grouper add protein, texture and flavor to an already vibrant combination of bell peppers, squash and tomatoes.
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 medium eggplant, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 1/2 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon fine sea salt
  • 1 pound grouper fillets, cut into 1 1/2-inch pieces
  • 2 Roma tomatoes, chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon ground black pepper
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Method

Preheat the oven to 400°F. 

On a large rimmed baking sheet, toss together oil, eggplant, bell peppers, zucchini, squash, onions and garlic. 

Sprinkle with rosemary and salt and toss again gently. 

Arrange in a single layer on the baking sheet. 

Bake for 25 minutes or until tender, stirring occasionally. 

Arrange grouper on top of the vegetables and bake another 12 minutes, or until fish flakes easily and is cooked through. 

Drain well. 

Combine tomatoes, vinegar and pepper in a small bowl. 

Add to grouper mixture and toss gently. 

Garnish with more rosemary, if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 teaspoon extra-virgin olive oil
  • 1 medium eggplant, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 1/2 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon fine sea salt
  • 1 pound grouper fillets, cut into 1 1/2-inch pieces
  • 2 Roma tomatoes, chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.