Ratatouille Baked Acadian Redfish

YIELD: 4 servings

¾ cup extra virgin olive oil
6 cloves garlic, each cut in half
1 red bell pepper, seeded and cut into 1” pieces
1 small onion, cut into medium dice
1 cup slivered almonds
12 prunes, each cut into eighths or ½ cup raisins
2 medium zucchini, cut into ½” dice
2 medium yellow squash, cut into ½” dice
salt, to taste
2 (12 oz.) cans roasted toma

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