Monkfish with Ratatouille

Monkfish with Ratatouille
Photo by Ann Stratton

Ingredients

  • 3 tablespoons fresh basil
  • fresh basil leaves for garnish
  • 1 tablespoon garlic
  • 4 monkfish fillets
  • 2 tablespoons fresh thyme
  • Vegetable oil cooking spray
  • 1 large bell pepper
  • + 6 more ingredients
    • 4 teaspoons olive oil
    • 1 onion
    • 1 pound eggplant
    • 1 14 ounce jar prepared marinara sauce
    • 2 tablespoons capers
    • 1 medium-large zucchini

Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. C...

View full recipe at Epicurious

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