Roasted Whitefish with Quick Ratatouille
Servings
4Serving size
4 ounces fish with vegetablesThis recipe can easily be multiplied. Leftovers of the vegetable/potato mixture are great and will keep well, refrigerated, 3-4 days. Leftover fish will be best served cold, to avoid overcooking, but may be reheated gently.
Ingredients
| 3 quart Water |
| 1 pound Yukon gold potatoes (peeled & cut into 1/4 inch dice) |
| 3 Tbsp. Olive oil (divided) |
| 2 Large Shallots, raw (peeled) |
| 1 small Zucchini (cut into 1/4 inch dice) |
| 8 ounce Japanese eggplant, raw (cut into 1/4 inch dice) |
| 1/2 small Red bell peppers (diced) |
| 1 Tbsp. No salt added tomato paste |
| 1/4 cup White wine |
| 1 Tbsp. Fresh oregano (or 1 tsp.. dried) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 16 ounces Fresh cod (4 4-ounce filets)(or other whitefish) |
| 8 ounce Grape or cherry tomatoes |
Instructions
Place the water in a large stock pot over high heat.
Add the potatoes and reduce the heat to a simmer. Cook for about 10 minutes. The potatoes should be slightly soft.
Remove from heat and drain water.
While the potatoes are cooking and when the oven is hot, place the shallots in a small oven proof sauce pan with 1 teaspoon olive oil.
Place the pan in the oven and roast for 20 minutes. Remove the shallots and let cool.
When the shallots are cool chop coarsely.
When ready to cook place a large skillet in the oven and preheat to 400°F.
Place a medium skillet over medium high heat.
Add 2 teaspoons olive oil and when hot add the zucchini, eggplant, and red bell pepper.
Cook, tossing frequently, for about 10 minutes.
Add the shallots, tomato paste, white wine, oregano, salt, pepper and potatoes.
Toss well and cook for about 3 minutes.
Add two more teaspoons olive oil, toss well, and remove from the heat.
Remove the large skillet from the oven and add 1 Tablespoon olive oil.
Swirl and add the fish and tomatoes.
Roast for about 10 minutes and turn the fish. Toss the tomatoes gently.
Roast for another 5 minutes.
Place the ratatouille on plates and top with the fish.
Top the fish with the roasted tomatoes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a simple but elegant meal that can be made well in advance of your next dinner party – just roast the fish and tomatoes at the last minute, then serve. The ratatouille base is enriched by the roasted tomatoes for a fresh elegant flavor.