This is a wonderful one-skillet recipe for a saucy summer dinner – served with rice or simple pasta and icy cold white wine! A delicious explosion of summer flavors and ingredients. We made a fresh (non-mayo) cherry tomato and herb remoulade to spoon over. Choose a nice size skillet that will fit both the ratatouille medley and a large fillet of Halibut or other white fish. Also a great recipe with Salmon!
The Ratatouille and fish layer:
3-4 small yukon potatoes, peeled & medium diced
1 large red or orange bell pepper, large dice
1-2 medium size zucchini, cut into half or quarter moons
1 red onion, large dice
3 cloves garlic, fine mince
1/2 cup or more of minced herb medley: oregano, thyme, tarragon, sage, basil, parsley – any and all herbs!
1/4 cup Olive oil, plus a couple tablespoons
Salt & Pepper
*Halibut or other firm white fish – 1-2 pound fillet. Depending on family size.
1.) Preheat oven to 375
2.) Wash and peel potatoes, medium square dice. In a bowl, drizzle potatoes with 1/4 cup of olive oil, season generously with salt and pepper, a couple tablespoons of the minced herb medley and some of the minced garlic. Toss well and place into greased skillet, begin to bake potatoes for about 5-10 minutes on 375. Watch not to burn them, the potatoes just need a little head start before adding in the rest of ratatouille ingredients.
3.) Take skillet out of oven and add in the diced bell pepper, zucchini and red onion. Plus the rest of the minced garlic and herb medley, an additional tablespoon or two of olive oil, more salt and pepper. Mix everything well with the potatoes already in skillet.
4.) Return skillet to oven and continue to bake for another 8-10 minutes.
5.) Assemble the tomato herb remoulade (see below), set aside.
6.) Take skillet out of oven (again.) Place cleaned and dried fish on top. Lightly oil the fish, top and bottom, and season with salt and pepper. Place entire fillet(s) on top of the baked ratatouille layer, place back into oven for about 5-7 minutes.
7.) Take skillet out of oven (again!!) and spoon the fresh tomato herb remoulade (recipe below) along the top of fillet, letting any liquid run off into the ratatouille layer. Place back into oven for another 5-8 minutes, until fish is opaque and done, then pop temperature to broil for another 2-3 minutes to get a nice browning of the remoulade topping. Check for doneness, serve at table with rice or pasta.
The Tomato Herb Remoulade:
One container each of red and orange cherry tomatoes (you may have some leftover) Cut and quarter the tomatoes (about 1 1/2 cups or more), 1/2 cup of the minced herb medley, 1/2 cup of Due Cellucci Sauce (Tomato Basil or Arrabbiata), 2 garlic cloves minced, 1-2 shallots fine chop, salt and pepper, 1/4 cup olive oil, 3 tablespoons of red wine vinegar. Mix well.