Ratatouille Baked Fish Recipes

BAKED FISH WITH RATATOUILLE

Steps:

• In a large pot, heat oil over medium-high heat.
• Add the chopped garlic to the pot and saute for 30 seconds.
• Add in the next 5 ingredients; stir to combine.
• Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
• Add in the tomatoes and vinegar; stir to mix.
• Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
• Season with salt and pepper to taste.
• Meanwhile, sprinkle fish fillets with salt and pepper.
• Place fillets in a lightly oiled 13x9 inch glass baking dish.
• Spoon vegetable mixture over fish.
• Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.

BAKED FISH WITH RATATOUILLE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
• Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
• Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.

RATATOUILLE BAKED FISH

Steps:

• Preheat oven to 425 degrees.
• In a large bowl combine the prepared vegetables and toss with the basil, oregano and oil.
• Pour into a 3 quart baking dish and cook for 40 minutes stirring once.
• Push veggies to the side and lay fish filets in center.
• Cover with foil and bake until fish is opaque in center, around 20 minutes.
• Uncover fish and sprinkle with cheese.
• Recover and bake for 5 minutes.
• Remove, salt and pepper to taste.

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE

Steps:

• Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
• Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

RATATOUILLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.