Meal #35: Baked Snapper with Roasted Ratatouille

One last eggplant dish to round out the week. I forgot to include the fish in the ingredients picture, but if you imagine the most exquisite snapper you’ve ever seen, that’s what it looked like.


  • 1 can diced tomatoes
    • Our first can of diced tomatoes was twice as large as the standard can, so we re-used the other half from the previous recipe
  • 1 zucchini
  • 1/2 eggplant
    • We might’ve bought a lot of eggplant this week, so increasing to 1 whole eggplant made sense
  • 2 shallots
    • Replacing these with regular onions seemed too aggressive, so we used a bunch of onion powder
  • 1/4 cup olive oil
  • 4 garlic cloves
  • 1/2 teaspoon thyme
  • Salt and pepper
  • 1 tablespoon basil
  • 1 teaspoon lemon zest
    • We had some powdered lemon seasoning that we used instead – our bakes commonly have too much liquid to them (probably due to the frozen fish) so adding more lemon juice was something we wanted to avoid here
  • 2 snapper fillets
    • The store had no snapper, so we went with cod
  • 1 1/2 teaspoons red wine vinegar
    • Apple cider vinegar strikes again
  • Lemon wedges
    • We’re not that fancy

Finished Product

This turned out real good. Unfortunately we only had one frozen cod left from previous seafood dishes, so that’s all we got here – but we’re good at sharing.