Mild-flavoured basa fish gets a kick of Cajun in this traditional Louisiana favourite.
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.
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.
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.
Spoon half of the ratatouille onto each plate. Divide fish in half; place over ratatouille.
Nutritional information per serving (497 g)
- Calories 270
- Protein 21 g
- Sodium 65 mg
- Potassium 1279 mg
- Total fat 11 g
- Saturated fat 1.5 g
- Cholesterol 60 mg
- Carbohydrates 23 g
- Fibre 7 g
- Sugars 12 g
- Added sugars 0 g
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