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Ratatouille
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Dice eggplant, zucchini, onion, tomato and garlic
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Heat saute pan at medium high heat. Once heated, drizzle bottom of pan with olive oil.
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Add vegetables to the pan stirring gently.
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Season with salt and pepper
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Gently add 3/4 cup of wine or chicken broth.
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Reduce to a simmer and cook for 25 minutes.
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Add fresh basil and grated parmesan to the pan and stir to incorporate.
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Keep on warm until ready to plate with fish.
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While ratatouille is simmering, season both sides of the fish with salt pepper and garlic powder.
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Heat grill pan on medium high for several minutes.
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Once grill pan is heated, spray with non-stick cooking spray or drizzle with olive oil to coat pan.
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Add fish and sear on each side for a total of 8-10 minutes.
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Slice a lemon in half and squeeze the juice of each side over the flounder.
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Place flounder on a plate and top with ratatouille.