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.

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Printable version

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Original recipe

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