Lunch: Steamed Fish with Ratatouille Recipe | MyRecipes

Recipe by Mark Bittman Dinner is ready--thanks to this one-dish meal of Steamed Fish with Ratatouille. The vegetables--zucchini, eggplant, bell pepper, tomatoes, and onion--create a built-in side dish with the steamed fish.

This recipe includes superfoods such as:

Basil

Health benefits of Steamed Fish with Ratatouille Recipe | MyRecipes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 large zucchini
2 small eggplants
1 medium red bell pepper, cored
2 medium tomatoes, cored
3 tablespoons olive oil, divided, and more as needed
1 tablespoon minced garlic
1 large onion, chopped
Salt and black pepper
1 tablespoon fresh thyme leaves
1/2 cup Niçoise or kalamata olives, pitted (optional)
4 thick fish fillets or steaks, such as cod (1 1/2 pounds)
1/2 cup roughly chopped fresh basil leaves

Instructions

Trim and cut the zucchini and eggplants into 1-inch chunks. Cut the bell pepper into strips. Roughly chop the tomatoes, reserving their juice.
Put 2 TBSP oil in a large skillet over medium-high heat and immediately add the garlic. When it begins to sizzle, add the onion and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onion begins to soften (3-5 minutes).
Add the zucchini, eggplant, bell pepper, and another pinch of salt and pepper. Lower the heat a bit to keep the vegetables from burning, and cook, stirring occasionally, until the eggplant is fairly soft (10-15 minutes). Add the tomatoes and their juice, the thyme, and the olives if you're using them; cook, stirring occasionally, until the tomatoes begin to break down (5-10 minutes). Taste and adjust the seasoning.
Sprinkle the fish with a pinch of salt and pepper and lay it on top of the vegetables. Adjust the heat so the mixture simmers. Cover and cook until the fish is opaque throughout and a paring knife inserted into the fish at its thickest point meets little resistance. This will take anywhere from 5-12 minutes, depending on the thickness of the fish.
Transfer the fish to a platter, then stir the basil into the vegetables. Spoon the vegetables around the fish, drizzle everything with the remaining 1 TBSP olive oil, and serve.