Southern Ratatouille & Whitefish

Lazy Colleague finally stopped becoming so lazy, and decided to post a recipe so here it goes:


2 tbsp of olive oil
1 medium onion, finely sliced
3 garlic cloves, diced
1-2 eggplants (cubed or diced, as you prefer)
2-3 chopped tomatoes or 2 cans chopped tomato
2-3 zucchini, in 1/4 inch slices
1-2 bell peppers, coarsely chopped
1/2 tbsp Thyme
1/2 tbsp Oregano
1 tbsp Parsley (preferably freshly chopped)

1-2 fillets of whitefish (tilapia, pangussius, even hamoor I guess)
1 lemon or lemon juice
1 tblsp Dill


Warning: This is a lazy/quick way to make Southern Ratatouille, but one’s that low fat/sodium. Add seasoning as you prefer

Place the fish on a sheet of foil, on a baking tray. Squeeze the lemon/lemon juice over the fish fillets, then sprinkle and rub the dill over it. Pop it into a preheated oven, set to 180F, for about 15-20 min, or until the fish is lightly seared and cooked through.

Heat the olive oil in a sauce pan over a medium flame, add the garlic and onions and stir until softened. Add the eggplant and stir until they are covered in oil. Cover and let them soften, for 10 min, stirring occasionally. Then add the tomato, zucchini and peppers, stirring thoroughly. Add the herbs, cover and simmer for around 15 min (you can also add cayenne pepper to spice it up).

Serve the ratatouille over the fish; you can also make some rice to go with it. Bon Apetite!


3 thoughts on “Southern Ratatouille & Whitefish

    • Mdm Spice, I used the dull side up and it took me 3.257 seconds longer šŸ˜‰
      Monsieur Dijon, trust me, you’re not missing much!

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