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      Baked Fish in Parchment with Ratatouille

      1DFC4C32341840E8AF8ED76606E23C26
      1DFC4C32341840E8AF8ED76606E23C26
      Ingredients:4ea 6oz fillets of walleye1ea lemon, sliced thinlysalt and pepperRatatouille:5T olive oil2T garlic, minced1lb eggplant, diced1ea red pepper, diced1ea zucchini, diced1ea onion, diced1T basil, chopped1-1/2c tomatoes, diced3T red wine vinegarDirections:Heat oil in a large saut pan, add the eggplant and onion and cook over medium heat for 8-10 minutes until wilted and softened.Add the red pepper; continue cooking for 3-4 minutes.Add zucchini, tomatoes, garlic and vinegar, cover and cook for 5-6 minutes.Uncover and stir in the basil and cracked black pepper, serve warm.Place the fish on a piece of parchment paper twice the size of the fish.Sprinkle with salt and cover with a couple of lemon slices.Fold the parchment over the fish, turn the parchment so the fold in facing horizontally.Starting at the bottom corner, place your finger on the edge and fold over a 1 inch piece, hold down the fold and move your finger forward and repeat the process until you have a half moon shaped package. Place on a cookie sheet.Bake at 375 for 10-12 minutes, remove from the parchment and serve with the ratatouille.