Ratatouille Baked Fish

Elevate your weeknight dinner with this Ratatouille Baked Fish, a wholesome, flavor-packed dish that perfectly combines Mediterranean-inspired ratatouille vegetables and tender, oven-baked white fish. Bursting with vibrant zucchini, eggplant, bell peppers, and tomatoes, the vegetable medley is seasoned with classic herbs like thyme and oregano, then layered with flaky cod, haddock, or halibut fillets. Topped with zesty lemon slices and baked to perfection, this easy yet elegant recipe is both healthy and satisfying. With a total prep and cook time of just one hour, it’s a hassle-free option for a balanced meal that pairs beautifully with crusty bread, rice, or a light green salad. Perfect for seafood lovers, "Ratatouille Baked Fish" delivers a hearty, nutrient-rich dish infused with Mediterranean charm.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 1 medium, diced eggplant
• 1 large, diced red bell pepper
• 1 medium, diced yellow squash
• 2 large, diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 medium fillets (around 6 oz each) white fish fillets (e.g., cod, haddock, or halibut)
• 1 large, sliced into rounds lemon
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened.

Step 3

Stir in the zucchini, eggplant, red bell pepper, and yellow squash. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and black pepper to the skillet. Stir well to combine.

Step 5

Reduce the heat to low and simmer the vegetable mixture for 10 minutes, allowing the flavors to meld together.

Step 6

Lightly grease a large baking dish with the remaining 1 tablespoon of olive oil. Spread the ratatouille vegetable mixture evenly across the bottom of the dish.

Step 7

Pat the fish fillets dry with a paper towel and season them lightly with salt and pepper on both sides. Place the fillets on top of the vegetable mixture in the baking dish.

Step 8

Arrange the lemon slices over the fish fillets. Cover the baking dish with aluminum foil.

Step 9

Bake in the preheated oven for 20–25 minutes, or until the fish flakes easily with a fork.

Step 10

Remove the dish from the oven and carefully discard the aluminum foil. Garnish with fresh parsley before serving.

Step 11

Serve the Ratatouille Baked Fish hot, optionally accompanied by crusty bread, rice, or a simple green salad.

Nutrition Facts

Serving size	2304.5 grams (2304.5g)

Amount per serving	% Daily Value*
Calories	1464

Total Fat 53.10g	68%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 5.00g
Cholesterol 340mg	113%
Sodium 5269mg	229%
Total Carbohydrate 105.10g	38%
Dietary Fiber 31.80g	114%
Total Sugars 62.90g
Protein 154.20g	308%

Vitamin D 1361IU	6804%
Calcium 406mg	31%
Iron 10mg	53%
Potassium 5844mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 40.7%

Carbs: 27.7%