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      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.