Baked Fish With Ratatouille Recipe

Ingredients for Baked Fish With Ratatouille

• Olive Oil
• 2 cloves garlic, minced
• 1 eggplant, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• Dried Oregano
• 1 (28-ounce) can crushed tomatoes
• Red Wine Vinegar
• Salt and pepper to taste
• Orange Roughy

How to Make Baked Fish With Ratatouille

1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
3. Add 2 cloves garlic, minced, and sauté for 30 seconds until fragrant.
4. Add 1 medium onion, chopped; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 yellow squash, chopped; and 1 eggplant, chopped.
5. Stir to combine. Cover the pot and cook vegetables for 10-12 minutes, or until they begin to soften, stirring occasionally.
6. Add 1 (28-ounce) can crushed tomatoes, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and salt and pepper to taste.
7. Stir to mix well. Reduce heat to medium, cover, and simmer for 20-25 minutes, or until vegetables are very tender.
8. While the ratatouille simmers, season 4 (6-ounce) fish fillets (cod, halibut, or snapper work well) with salt and pepper.
9. Lightly grease a 13x9 inch glass baking dish with olive oil.
10. Place fish fillets in the prepared baking dish.
11. Spoon the vegetable mixture evenly over the fish.
12. Bake, uncovered, at 375°F (190°C) for 18-20 minutes, or until the fish is opaque and flakes easily with a fork.