Ratatouille is a rich vegetable stew hailing from the French Countryside of Provence. We’ve kept our ratatouille classic by using eggplant, zucchini, yellow squash, and a flavorful tomato sauce. We then add our pan-seared whitefish along with our dijon roasted potato wedges. Finally, a side of our tarragon aioli rounds out the dish.
Whitefish, Yukon Gold Potato, Zucchini, Avocado Oil, Tomato, Yellow Squash, Red Bell Pepper, Red Onion, Eggplant, Cassava Flour, Dijon, White Wine Vinegar, Italian Parsley, Tarragon, Egg, Lemon Juice, Kosher Salt, Fresh Garlic, Extra Virgin Olive Oil, Ground Black Pepper, Fresh Oregano, Fresh Rosemary, Granulated Garlic, Dried Thyme
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free
Microwave: Remove film and sauce cup from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy with sauce!
Oven: Preheat oven to 350 degrees. Remove film and sauce cup from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process. Enjoy with sauce!
Due to the delicate nature of the locally-sourced ingredients in this dish, we do not recommend freezing this meal.