2 ratings

Crusted Fish and Ratatouille a la Plancha

Flat-out grill with this plancha recipe as one of McCormick’s Flavor Forecast 2017 trends

Indulge in big flavor with this recipe inspired by French cuisine. The heat from the plancha grill creates a sear and flavor crust on the outside but leaves the center moist.

Recipe courtesy of McCormick.


For the Basque-Inspired Rub With Espelette Pepper

  • 2 tablespoons piment d'Espelette (Espelette pepper powder)
  • 2 teaspoons Italian seasoning, preferably McCormick Gourmet Organic Italian Seasoning
  • 1 teaspoon onion powder, preferably McCormick Gourmet Onion Powder, California
  • 1/2 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt

For the Crusted Fish and Ratatouille a la Plancha

  • 2 cups diced eggplant (1/2-inch dice)
  • 1 cup red or orange bell pepper (or 1/2 cup each) cut in 1/2-inch dice
  • 1 cup diced white onion (1/2-inch dice)
  • 1/2 cup diced yellow squash (1/2-inch dice)
  • 1/2 cup diced zucchini (1/2-inch dice)
  • 3 tablespoons olive oil, plus additional for brushing plancha
  • 2 tablespoons Basque-Inspired Rub With Espelette Pepper, divided
  • 1/2 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt
  • 1 1/2 cups diced plum tomatoes (1/2 inch dice), divided
  • 6 skinless firm white fish fillets, such as sea bass, cod, or halibut (4 ounces each)
  • 1 tablespoon chopped fresh parsley


For the Basque-Inspired Rub With Espelette Pepper

Mix all ingredients in small bowl until well blended. Store in tightly covered jar in cool, dry place.

For the Crusted Fish and Ratatouille a la Plancha

In a large bowl, place all of the vegetables, except tomatoes, with 3 tablespoons olive oil; toss gently to coat.

Sprinkle vegetables with 1 tablespoon Basque Rub and sea salt; toss gently to coat. Set aside.

In a blender container, place 3/4 cup of the tomatoes; cover. Blend until smooth. Set aside.

Heat plancha (flat cast-iron griddle) on grill over medium-high heat. Brush plancha lightly with additional olive oil.

Place seasoned vegetables on the plancha. Cook 5 to 6 minutes or until nicely charred and tender-crisp, turning occasionally.

Add the puréed tomatoes and remaining diced tomatoes to the vegetables on the plancha; cook and stir until heated through.

Remove vegetables from plancha. Keep warm.

Reduce heat to medium. Season both sides of fish with remaining 1 tablespoon Basque Rub. Brush plancha lightly with more oil. Place fish on plancha. Cook fish on both sides until fish is lightly charred and flakes easily with a fork, about 10 minutes per inch of thickness.

Serve fish with plancha grilled vegetables. Garnish with parsley.

Nutritional Facts
Calories Per Serving222
Total Fat10g15%
Vitamin A187µg21%
Vitamin B120.3µg5.7%
Vitamin B60.7mg36.9%
Vitamin C46mg77%
Vitamin D6µg2%
Vitamin E4mg18%
Vitamin K29µg36%
Folate (food)44µgN/A
Folate equivalent (total)44µg11%
Niacin (B3)3mg15%
Riboflavin (B2)0.2mg13.4%
Thiamin (B1)0.2mg14.1%