Baked Fish With Ratatouille

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 5 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 (1 lb) eggplant, chopped into 3/4 inch pieces
• 2 zucchini, chopped into 1/2 inch pieces
• 1 large red bell pepper, chopped into 1/2 inch pieces
• 1 small onion, chopped
• 1 tablespoon dried oregano
• 1 (14 1/2 ounce) can crushed tomatoes, with liquid
• 3 tablespoons red wine vinegar
• salt and pepper
• 6 (7 ounce) orange roughy or 6 (7 ounce) sea bass fillets

Recipe

• 1 in a large pot, heat oil over medium-high heat.
• 2 add the chopped garlic to the pot and saute for 30 seconds.
• 3 add in the next 5 ingredients; stir to combine.
• 4 cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
• 5 add in the tomatoes and vinegar; stir to mix.
• 6 lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
• 7 season with salt and pepper to taste.
• 8 meanwhile, sprinkle fish fillets with salt and pepper.
• 9 place fillets in a lightly oiled 13x9 inch glass baking dish.
• 10 spoon vegetable mixture over fish.
• 11 bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.