Baked Fish in Parchment with Ratatouille



4ea  6oz fillets of walleye

1ea  lemon, sliced thinly

salt and pepper


5T olive oil

2T garlic, minced

1lb  eggplant, diced

1ea red pepper, diced

1ea zucchini, diced

1ea onion, diced

1T basil, chopped

1-1/2c  tomatoes, diced

3T red wine vinegar


Heat oil in a large sauté 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.