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Pan Seared Flounder with Eggplant and Squash Ratatouille

This versatile eggplant and zucchini ratatouille is combined with healthy fresh flounder to make a quick weeknight meal that is delicious and low in calories.
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Melissa Russo / thefarmgirlgabs.com

Ingredients

  • 2 Fresh Flounder Filets
  • 1 Egglant diced
  • 2 Zucchini diced
  • 2 to matoes diced
  • 1/2 cup onion chopped
  • 2 garlic cloves crushed
  • 3/4 cup white wine or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup basil chopped
  • 3/4 cup grated parmesan cheese
  • Juice of one lemon
  • 3 tablespoons olive oil
  • Salt Pepper and Garlic Powder to season fish

Instructions

  1. Ratatouille
  2. Dice eggplant, zucchini, onion, tomato and garlic
  3. Heat saute pan at medium high heat. Once heated, drizzle bottom of pan with olive oil.
  4. Add vegetables to the pan stirring gently.
  5. Season with salt and pepper
  6. Gently add 3/4 cup of wine or chicken broth.
  7. Reduce to a simmer and cook for 25 minutes.
  8. Add fresh basil and grated parmesan to the pan and stir to incorporate.
  9. Keep on warm until ready to plate with fish.

  10. While ratatouille is simmering, season both sides of the fish with salt pepper and garlic powder.
  11. Heat grill pan on medium high for several minutes.
  12. Once grill pan is heated, spray with non-stick cooking spray or drizzle with olive oil to coat pan.
  13. Add fish and sear on each side for a total of 8-10 minutes.
  14. Slice a lemon in half and squeeze the juice of each side over the flounder.

  15. Place flounder on a plate and top with ratatouille.