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.