Moroccan Baked Za'atar White Fish with Ratatouille Vegetables

High ProteinLow Fat

A 560-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g white fish fillets (e.g., cod, tilapia)
• 2 tbsp za'atar spice blend
• 1 tbsp olive oil
• 1 large zucchini, diced
• 1 large eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g can diced tomatoes (no added salt)
• 1/2 cup vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. Prep: Preheat your oven to 200°C (400°F). Lightly grease a baking dish. Dice all vegetables and mince garlic.
2. Pat the white fish fillets dry and sprinkle generously with 1 tbsp of za'atar spice blend, salt, and pepper.
3. In a large oven-safe pan or skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
4. Add the diced zucchini, eggplant, red bell pepper, and yellow bell pepper to the pan. Sauté for 5-7 minutes until slightly tender.
5. Stir in the minced garlic, remaining 1 tbsp za'atar, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 5 minutes.
6. Create small wells in the ratatouille mixture and place the seasoned white fish fillets into them. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily.
7. Garnish with fresh parsley and serve immediately with lemon wedges.
8. Top tip: For an extra smoky flavour, consider grilling the bell peppers before adding them to the ratatouille.