Ratatouille Ingredients:
2 T. olive oil
1 onion, preferably red, chopped
4 cloves of garlic, minced
1 red bell pepper, diced
1 yellow/orange bell pepper, diced
2 large zucchini, diced
1 28-ounce can whole or diced tomatoes with juices
1 T. dried oregano
1/2 cup fresh basil, minced
Salt & pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and peppers and saute until the onion is cooked through and the garlic is fragrant. Add in the zucchini, and cook for about 5 minutes, until it begins to soften.
Add in the tomatoes and spices and stir together. Bring to a simmer and allow to cook over low heat for about an hour. I prefer if most of the liquid is cooked off. Adjust spices to taste before serving.
I'd never cooked haddock before, and it's one of those flavorful whitefishes like cod, pollack, tilapia, etc. You could substitute any of those fish into this recipe as well, just adjust your cooking time.
Haddock Ingredients:
3 haddock filets (or other white fish), about 6 oz. each
Salt & pepper
1/2 cup almonds
1/2 cup grated parmesan cheese
1/2 cup packed fresh basil leaves
4 cloves garlic
3-4 T. mayonnaise
Instructions:
Preheat the oven to 400 degrees F.
Sprinkle salt & pepper over the haddock filets and place them on an oiled, foiled-lined baking sheet.
Place almonds in a food processor and process until they become a meal. Add the parmesan, basil leaves, and garlic, and pulse until combined. Add mayo and blend together.
Spread the mixture evenly over the fish and bake for about 20 minutes, until the fish flakes easily. I had to broil the fish for a couple of minutes to brown the crust.
Serve hot out of the oven! Some asparagus would be delightful with this fish as well, but I didn't have any.
Excuse my cell phone pictures, my camera was dead when I was making this and I wanted to document it!
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