Halibut ratatouille

Halibut ratatouille


  • 1 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 1 garlic cloves, minced
  • 1 medium eggplant, diced
  • 2 small zucchini, diced
  • 5 oz. grape tomatoes
  • 1 lb. halibut, skinless


To make ratatouille:

  1. Heat olive oil in a large skillet over medium high heat, add onions and carrot, stir and cook until tender, about 3-5 minutes. Add garlic and cook for another 30 seconds. Transfer mixture to a bowl .
  2. Add eggplant to a skillet and stir occasionally, until golden, about 5-7 minutes, transfer to carrot mixture.
  3. Add zucchini to pan, stir occasionally until tender, about 2-4 minutes, then transfer to carrot mixture. Add tomatoes and marjoram to pan and cook just until tomatoes blister, then transfer to carrot mixture. Set aside and keep warm.

To cook halibut:

  1. Add halibut . cook for about 7-9 minutes on each side or until golden brown and halibut is cooked through. Serve with ratatouille as cut pieces or slightly shredded and mixed in with ratatouille over pasta

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