Switch to Chapter View
Previous   Up   Next
Chapter: Baked Fish Recipes [Fish: Baked]
Section: With Tomatoes
Recipe: Baked Fish with Ratatouille

cardfile icon 

Baked Fish with Ratatouille
6 6- to 7-ounce sea bass fillets
5 tablespoons olive oil
2 tablespoons chopped garlic
1 1-pound eggplant, cut into 3/4-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 small onion, chopped
1 tablespoon dried oregano
1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added puree
3 tablespoons red wine vinegar

Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30
seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and
cook until vegetables begin to soften, stirring occasionally, about 10
minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook
until vegetables are very tender, about 25 minutes longer. Season with salt
and pepper.

Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking
dish. Sprinkle fish with salt and pepper; arrange in prepared dish.

Spoon ratatouille over fish. Bake uncovered until fish is just opaque in
center, about 20 minutes.

Bon Appétit, March 1998. From: Epicurious
chapter picture
Fedor Selivanov / 123RF Stock Photo 13926355