Fish baked in grilled vegetable ratatouille sauce
- 1 recipe Grilled Vegetable Ratatouille ;
- 1 (14 1⁄2-ounce) can tomato purée or crushed tomatoes;
- 1 tablespoon finely chopped garlic;
- 2 tablespoons red wine vinegar;
- 2 tablespoons extravirgin olive oil;
- 6 skinless, boneless, mild fish fillets (each about 6 ounces and 1 inch thick);
- 1 teaspoon kosher salt, or to taste;
- 1⁄2 teaspoon ground black pepper, or to taste;
- Hot, freshly cooked rice, pasta, or bread, for serving.
Instructions:
- Preheat the oven to 375 F.
- Combine the ratatouille, tomatoes, garlic, and vinegar in the bowl of a food processor fitted with the metal blade. Pulse until the vegetables are finely chopped but not pureed.
- Heat the oil in a large skillet over high heat until shimmering hot. Add the ratatouille mixture. It will bubble and sizzle furiously at first. Cook, stirring, until the vegetables are very soft and the mixture has the consistency of thick pasta sauce. Transfer into a 9 × 13-inch glass or ceramic baking dish.
- Sprinkle both sides of the fillets with salt and pepper and arrange them in a single layer in the dish, pushing them down into the sauce.
- Bake until the fish is just opaque in the center, 15 to 20 minutes. Serve hot over rice, pasta, or thick slices of grilled or toasted bread.