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Mediterranean Sole with Ratatouille
Mediterranean Sole with Ratatouille
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Prep Time:
20 minutes
Total Time:
30 minutes
Mediterranean-inspired sole with fennel, eggplant, oregano, bell peppers, and tomatoes.
Ingredients:
  • 1 medium red or green bell pepper, chopped (1 cup)
  • 1 medium onion, cut into 8 wedges, separated
  • 1 small bulb fennel, thinly sliced
  • 1 small eggplant (1 lb), peeled, cut into 1/2-inch cubes
  • 1 can (14.5 oz) organic diced tomatoes with garlic and onion, undrained
  • 4 teaspoons chopped fresh or 2 teaspoons dried oregano leaves
  • 3/4 lb sole, orange roughy or other delicate- to medium-texture fish fillets (about 1/4 inch thick), cut into 4 serving pieces
  • Feta cheese, if desired
Instructions:
  • Prepare a 12-inch skillet by generously spraying it with cooking spray, then heat it over medium heat. Add bell pepper, onion, and fennel to the skillet and cook for about 5 minutes, making sure to stir frequently, until the vegetables reach a crisp-tender texture.
  • Add the eggplant, tomatoes, and 2 teaspoons of oregano to the mixture, then lower the heat to medium-low. Cover and cook for 15 minutes, stirring often.
  • Roll up each fillet, secure with toothpicks, and sprinkle with remaining 2 teaspoons of oregano. Place fish rolls, seam sides down, in eggplant mixture. Cover and cook for about 8 minutes, or until fish easily flakes with a fork.
  • Carefully transfer the fish to a platter using a slotted spoon. Remove toothpicks from the fish and serve with the eggplant mixture. Sprinkle with cheese before serving.

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