Bon Appétit!

OVEN ROASTED MAHI-MAHI
WITH FRESH VEGETABLE RATATOUILLE
Chef Bonnie Aronson

2 onions, chopped
4 garlic cloves, minced
1 small (3/4 pound) eggplant, diced
2 bell peppers, one green, one yellow, red, or orange, seeded and diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 can (14.5 ounces) diced tomatoes with basil
3 Tablespoons shredded fresh basil (or 1 Tablespoon dried basil)
2 Tablespoons minced fresh oregano (or 2 teaspoons dried oregano)
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 pound Mahi-Mahi filets, cut into 4 pieces
2 Tablespoons tomato paste
4 teaspoons olive oil

Optional: Sauteed Panko Breadcrumbs
Fresh chopped parsley

1. Preheat oven to 350 degrees. Spray a large skillet with
nonstick cooking spray, heat. (Or use a small amount of extra virgin
olive oil.) Sautee the onions and garlic until softened, about 5
minutes. Add the eggplant and bell peppers, stirring frequently until
the peppers are softened, about 5 minutes. Stir in the zucchini,
yellow squash, tomatoes, basil, oregano, salt, and pepper, stirring
until the vegetables are tender, about 5 minutes longer. Transfer
half of vegetables to a shallow 2 quart baking dish.
2. Arrange the Mahi-Mahi filets over the vegetables. In a small
bowl, mix the tomato paste and olive oil, then spread it over the
fish. Top with remaining vegetables. Bake, uncovered, until the fish
is just opaque in the center, 20-30 minutes.
3. Optional: Garnish with Panko breadcrumbs that have been sauteed
in olive oil until lightly browned. Sprinkle with fresh chopped
parsley.

Image below from Jim Matthews - Image Title: Rataoulli Uploaded: 5/7/2025
Image Info: Tonight