Description
This recipe features blackened basa fillets served with a vibrant ratatouille, offering a flavorful and healthy meal. The basa is seasoned with a smoky spice blend and seared to perfection, while the ratatouille is a classic French vegetable stew.
Ingredients
Scale
- 2 (6 ounce) basa fillets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup vegetable broth
- 1 teaspoon dried herbs de Provence
- Salt and black pepper to taste
Instructions
- For the Blackened Basa: Pat the basa fillets dry with paper towels.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper.
- Rub the spice mixture generously over both sides of the basa fillets.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- Carefully place the seasoned basa fillets in the hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork, and a dark crust forms. Remove from heat and set aside.
- For the Ratatouille: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced eggplant, zucchini, yellow squash, red bell pepper, green bell pepper, and onion to the pot. Sauté for 8-10 minutes, or until the vegetables start to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes (undrained), vegetable broth, and dried herbs de Provence to the pot. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender. Stir occasionally.
- Season the ratatouille with salt and black pepper to taste.
- To Serve: Divide the ratatouille among plates and top with the blackened basa fillets.
Notes
- Adjust the amount of cayenne pepper in the basa seasoning to your preferred spice level.
- For a richer flavor, you can roast the vegetables for the ratatouille in the oven before adding them to the pot.
- Fresh herbs like parsley or basil can be added to the ratatouille before serving for extra freshness.
- This dish pairs well with a side of brown rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-Frying and Simmering
- Cuisine: French and American
Nutrition
- Serving Size: 1 fillet with ratatouille
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 50mg