Bring bold Louisiana-inspired flavour to the table with this blackened Canadian white fish with ratatouille. Mild, flaky white fish, such as Northern Pike, Walleye, Bass, Cod, or Haddock, is coated in a savoury Cajun-style spice blend featuring paprika, thyme, garlic, cumin, black pepper, and a pinch of cayenne. Quickly pan-seared in canola oil, the fish develops a deliciously seasoned crust while staying tender and flaky inside.
Underneath, a colourful vegetable ratatouille provides the perfect balance. Eggplant, zucchini, tomatoes, sweet red pepper, red onion, garlic, and basil simmer together until tender, creating a bright and comforting accompaniment that lets the fish shine. The result is a wholesome, flavour-packed dinner that feels special enough for company but comes together in just 45 minutes.
This recipe is also a wonderful way to explore the versatility of Canadian seafood. If you are wondering which fish to choose, this guide to types of Canadian seafood and how to cook them offers helpful tips for selecting and preparing different varieties. For another delicious seafood dinner, try White Fish with Herb Duxelles or White Fish with Roasted Garlic and Lentil Mash.
Canola oil is used both in the ratatouille and for searing the fish, making it a practical pantry staple for sautéing and pan-frying. Learn more about this versatile Canadian ingredient in the Canadian Ingredient Spotlight: Canola Oil.
Serve each portion with a generous spoonful of ratatouille and place the blackened fish on top. With colourful vegetables, satisfying protein, and vibrant seasoning in every bite, this easy Canadian-inspired meal is a delicious way to make dinner feel anything but ordinary.
Blackened Canadian White Fish with Ratatouille
Ingredients
Ratatouille
- 1 Tbsp canola oil, divided
- 1 1/2 cups eggplant, diced
- 1 cup zucchini, diced
- 1 3/4 cups tomatoes, diced
- 2/3 cup diced sweet red pepper
- 2/3 cup diced red onion
- 1 clove garlic, minced
- 1 tsp dried basil (or 1 Tbsp/15 mL chopped fresh basil)
Basa:
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- pinch cayenne pepper
- 1 (7 oz/200 g) your favourite white fish (Northern Pike, Walleye, Bass, Cod, Haddock)
Instructions
- 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.
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