Steamed Fish with Ratatouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dinner is ready-thanks to this one-dish meal of Steamed Fish with Ratatouille. The vegetables-zucchini, eggplant, bell pepper, tomatoes, and onion-create a built-in side dish with the steamed fish. Ingredients:
1 large zucchini |
2 small eggplants |
1 medium red bell pepper, cored |
2 medium tomatoes, cored |
3 tablespoons olive oil, divided, and more as needed |
1 tablespoon minced garlic |
1 large onion, chopped |
salt and black pepper |
1 tablespoon fresh thyme leaves |
1/2 cup niçoise or kalamata olives, pitted (optional) |
4 thick fish fillets or steaks, such as cod (1 1/2 pounds) |
1/2 cup roughly chopped fresh basil leaves |
Directions:
1. Trim and cut the zucchini and eggplants into 1-inch chunks. Cut the bell pepper into strips. Roughly chop the tomatoes, reserving their juice.
2. Put 2 TBSP oil in a large skillet over medium-high heat and immediately add the garlic. When it begins to sizzle, add the onion and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onion begins to soften (3-5 minutes).
3. Add the zucchini, eggplant, bell pepper, and another pinch of salt and pepper. Lower the heat a bit to keep the vegetables from burning, and cook, stirring occasionally, until the eggplant is fairly soft (10-15 minutes). Add the tomatoes and their juice, the thyme, and the olives if you're using them; cook, stirring occasionally, until the tomatoes begin to break down (5-10 minutes). Taste and adjust the seasoning.
4. Sprinkle the fish with a pinch of salt and pepper and lay it on top of the vegetables. Adjust the heat so the mixture simmers. Cover and cook until the fish is opaque throughout and a paring knife inserted into the fish at its thickest point meets little resistance. This will take anywhere from 5-12 minutes, depending on the thickness of the fish.
5. Transfer the fish to a platter, then stir the basil into the vegetables. Spoon the vegetables around the fish, drizzle everything with the remaining 1 TBSP olive oil, and serve.
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