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Celebrate the flavors of summer with this elegant, colorful dinner. It’s delicious with salmon or any firm-fleshed white fish, such as flounder, hake, halibut, cod, or sole.

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Yield: 4-6 Servings

Cook Time: 1 Hour, 15 Minutes

Ingredients
Ingredients
–4–6 6-ounce fillets of salmon or desired fish

–1 (10 ounce) globe eggplant, skin on, quartered lengthwise, cut into ¼-inch slices

–½ cup extra-virgin olive oil, divided

–¼ cup water

–1 (10 ounce) large onion, halved, peeled, cut into ¼-inch slices

–4 bell peppers, cored, deseeded, cut into ¼-inch strips

–2 tablespoons red wine vinegar

–2 (12 ounce) medium summer squashes, such as zucchini, cut into ¼-inch rounds

–4 (1 pound) medium tomatoes, large diced and strained, juice reserved

–1 tablespoon capers, rinsed, drained, and minced

–2 tablespoons pitted green olives, chopped

–1 tablespoon chopped fresh parsley

–1 tablespoon chopped fresh basil

–2 cloves garlic, minced

–Salt and pepper

–Extra-virgin olive oil, for garnish

–Lemon wedges, for garnish

–Sea salt, for garnish

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Preparation Method

  1. Preheat oven to 400°F Convection Steam Mode with a wire rack set at position “3.”
  2. Toss eggplant with 3 tablespoons of olive oil and season generously with salt and pepper. Evenly distribute eggplant across casserole dish; add water and cover tightly with foil. Place in oven; cook for 40 minutes. 
  3. Toss onions with 3 tablespoons olive oil; evenly distribute across enameled broiler pan. While eggplant continues cooking, slide enameled broiler pan into oven at rack position “1.” Cook for 10 minutes, then add bell peppers to onions, season with salt and pepper, stir to combine, and redistribute into even layer. Cook for 7 minutes; stir again. Cook for 7 minutes, then add red wine vinegar. Cook for 2 minutes. 
  4. As vegetables cook, toss squash with remaining olive oil (2 tablespoons); season with salt and pepper. Evenly distribute squash across second enameled broiler pan. Slide enameled broiler pan into oven at rack position “2.” Cook for 15 minutes. 
  5. As vegetables cook, grease another enameled broiler pan with non-stick spray or oil. Evenly space fish fillets on pan and season with salt. Set aside. 
  6. Combine roasted onions, peppers, and squash in a mixing bowl; mix gently without breaking up squash. 
  7. Remove eggplant from oven. Evenly distribute roasted vegetables over eggplant. Evenly distribute tomatoes over vegetables. Return casserole dish to oven for 5–8 minutes until bubbling but not browning. If vegetables are covered in too much liquid, decant some liquid into a sauté pan and reduce by half; return to casserole. Conversely, if vegetables seem dry, add some reserved tomato juice. Remove ratatouille from oven and let cool. 
  8. Slide enameled broiler pan of fish into oven at rack position “2.” Cook for 5–7 minutes or until desired doneness.
  9. Combine capers, olives, parsley, basil, and garlic in a small bowl; sprinkle evenly over ratatouille. 
  10. To serve, place one fillet of fish on each plate. Scoop approximately 1 cup of ratatouille over half of each fillet. Drizzle ratatouille with olive oil. Sprinkle with sea salt as desired, and serve with lemon wedges.

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