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 tomatoes
1 Tbsp. cider vinegar
canola oil
4 (5 oz.) Acadian redfish fillets
1. Preheat oven to 300°F.
2. For the ratatouille, heat the olive oil in a large saucepan. When the oil is hot, add the garlic, pepper and onion and cook over high heat until the pepper is blistered and the garlic is browned.
Add the almonds and prunes and cook until almonds begin to brown, about another 5 minutes. Add the zucchini and squash and cook for 4 minutes. Season to taste with salt and reduce heat to low.
3. Add tomatoes and vinegar, season again with salt, and cover. Let simmer until the squash is soft and the tomatoes release all their juice, about 15 minutes.
4. Transfer ratatouille to a hotel pan. Put fish skin-side up on top of ratatouille and bake until fish is tender.
5. To serve: divide ratatouille among 4 plates and place a portion of redfish on top.
Recipe: Adapted by Barton Seaver from Where There’s Smoke, 2013, and For Cod and Country, 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
