Steamed Fish with Ratatouille

Ingredients (serves 4):

• 1 large zucchini (baby marrow)
• 2 small eggplants
• 1 medium red bell pepper, cored
• 2 medium tomatoes, cored
• 3 tablespoons olive oil, divided, and more as needed
• 1 tablespoon minced garlic
• 1 large onion, chopped
• Salt and black pepper
• 1 tablespoon fresh thyme leaves
• ½ cup kalamata olives, pitted (optional)
• 4 thick fish fillets or steaks, such as hake (±750 gram)
• ½ cup roughly chopped fresh basil leaves

Method:

1. Trim and cut the zucchini and eggplants into 1-inch chunks.
2. Cut the bell pepper into strips.
3. Roughly chop the tomatoes, reserving their juice.
4. Put 2 TBSP oil in a large skillet over medium-high heat and immediately add the garlic.
5. When it begins to sizzle, add the onion and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the onion begins to soften (3-5 minutes).
6. Add the zucchini, eggplant, bell pepper, and another pinch of salt and pepper. Lower the heat a bit to keep the vegetables from burning, and cook, stirring occasionally, until the eggplant is fairly soft (10-15 minutes).
7. Add the tomatoes and their juice, the thyme, and the olives if you’re using them; cook, stirring occasionally, until the tomatoes begin to break down (5-10 minutes). Taste and adjust the seasoning.
8. Sprinkle the fish with a pinch of salt and pepper and lay it on top of the vegetables. Adjust the heat so the mixture simmers.
9. Cover and cook until the fish is opaque throughout and a paring knife inserted into the fish at its thickest point meets little resistance. This will take anywhere from 5-12 minutes, depending on the thickness of the fish.
10. Transfer the fish to a platter, then stir the basil into the vegetables.
11. Spoon the vegetables around the fish, drizzle everything with the remaining 1 TBSP olive oil, and serve.