I have made Steamed Fish with Ratatouille three times in the last few weeks. I just love it! The recipe is adapted from one in Mark Bittman’s terrific new cookbook, How to Cook Everything the Basics.
Mr. Bittman says you can use any thick fish fillets or steaks. I have made it with “true cod” (a Pacific cod from Alaska) which I really liked. I have also made it with black cod, aka sablefish, which was wonderful. (“Black cod” is actually not a cod; perhaps that is why the fish markets label cod as “true cod”.) The dish was equally delicious with both types of fish. Halibut or salmon would also be good.
I omitted the olives, but you could add them when you add the tomato, thyme, and garlic if you want. I’m sure they would be a great addition.
This is truly a fool-proof way to prepare fish, and the bold flavors of the Ratatouille are very complimentary to most types of fish. I know I will be making Steamed Fish with Ratatouille again!
Steamed Fish with Ratatouille
(Adapted from Mark Bittman’s recipe in How to Cook Everything the Basics)
(print the recipe)
Serves 2 (double for 4 servings)
- 1 tablespoons olive oil, plus 2 more teaspoons for serving
- 3/4 cup chopped onion
- 1 medium zucchini, cut into 1-inch pieces
- 1 small eggplant, cut into 1-inch pieces
- ½ red pepper, cut into 1-inch squares
- 1 medium tomato, cored and chopped (or 6 – 8 cherry tomatoes, halved)
- 1½ teaspoons fresh thyme leaves
- 2 cloves garlic, pressed
- ¼ cup pitted Nicoise or kalamata olives (optional)
- ¾ pound thick fish fillets or steaks
- ¼ cup roughly chopped fresh basil leaves