Sunday, March 21, 2010

Baked Fish w/mock Ratatouille


Tonight I decided to turn my oven roasted veggies into a mock ratatouille to top some baked fish. So I chopped the 2-3 cups of leftovers I had into a small dice along with any olive oil that settled and placed them in a mixing bowl. I then diced up a roma tomato to add a layer of freshness, 1 clove of minced garlic to wake it up and about 1 Tblsp. of capers to add a simple layer of briny salty-ness. Yummy.

Preheat the oven to 375 degrees. Salt & pepper both sides of the fish fillets (any mild white firm fish will do). Drizzle with olive oil and bake in a shallow baking dish for 15 minutes. Top with the mock ratatouille and bake for another 5 minutes. This was a fantastic way to use the leftover roasted veggies. Simply Delicious!

Ratatouille as described in Wikipedia: Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), bell peppers (poivron), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply saute all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sauteed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.

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