Blackened basa fillets with ratatouille | Heart and Stroke Foundation

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