Blackened Basa Fillets with Ratatouille

Mild-flavoured basa fish gets a kick of Cajun in this traditional Louisiana favourite.

Ingredients

• Ratatouille:
• 1 tbsp (15 mL) canola oil, divided
• 1 1/2 cups (375 mL) eggplant, diced
• 1 cup (250 mL) zucchini, diced
• 1 3/4 cups (425 mL) tomatoes, diced
• 2/3 cup (150 mL) each: diced sweet red pepper and diced red onion
• 1 clove garlic, minced
• 1 tsp (5 mL) dried basil (or 1 tbsp (15 mL) chopped fresh basil)
• Basa:
• 1 tsp (5 mL) each: pepper, onion powder and paprika
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) each: garlic powder and cumin
• Pinch cayenne pepper
• 1 (200 g) basa fillet

Directions

Step 1
In Dutch oven over medium heat, heat 1 tsp (5 mL) of the canola oil. Add eggplant, zucchini, tomatoes, red pepper, onion, garlic and basil. Cook, covered, for 12 minutes, stirring occasionally.

Step 2
Meanwhile in small bowl mix together spices. Brush basa fillet with 1 tsp (5 mL) of the canola oil. Sprinkle spice mixture over both sides of fish.

Step 3
Heat remaining canola oil in large non-stick skillet over medium-high heat. Cook fish 2 to 3 minutes per side until the fish flakes easily.

Step 3
Spoon half of the ratatouille onto each plate. Divide fish in half; place over ratatouille.