Halibut Ratatouille

Halibut Ratatouille

Bakers Royale
  • 3 tablespoons olive oil
  • 3 tablespoon butter
  • 1 yellow onion, diced
  • 4 oz. carrots (about two carrots), diced
  • 2 garlic cloves, minced
  • 8 oz. eggplant (about 1 medium eggplant), diced
  • 8 oz. zucchini (about 2 small zucchini), diced
  • 2 tsp. fresh marjoram
  • 5 oz. grape tomatoes
  • 1 lb. halibut, skinless (or skin on if preferred)

To make ratatouille:

Heat 1 tablespoon of olive oil and butter 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 with a slotted spoon. Add in another tablespoon of olive oil and butter to pan and heat, add eggplant and stir occasionally, until golden, about 5-7 minutes, transfer to carrot mixture. 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:

Add in remaining 1 tablespoon of butter and olive oil to skillet pan over medium high heat, add in halibut (skin-side down if not using skinless), 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.

Original recipe

Back to Recipes