Hogfish With Summer Veggie Ratatouille

1. 1

   Start by pre heating your oven to 450F. Next, cut the zucchini, yellow squash, and carrot into equal sized cubes and add onto a baking sheet with 1 tbsp of olive oil and salt and pepper. Roast the veggies for 30 minutes tossing the veggies half way through to ensure even roasting.

2. 2

   While the veggies are roasting, cut the cherry tomatoes into halves and add to a large bowl with 2 tbsp of extra virgin olive oil, 1 tsp of dried or fresh oregano, 1/2 cup of chopped, fresh cilantro, and about 1/8 tsp of salt and pepper. Stir and set aside. Leaving this mixture out on the counter for a few minutes will allow all of the flavors to get to know each other ;)

3. 3

   Once the veggies are done, let them cool slightly. During this time, heat up a large skillet with 1 tbsp of olive oil. Season your fish fillet with some salt, only a sprinkle per side. Pan fry the fish fillet for 2 minutes on each side on medium heat. After the fish is cooked, dab some of the excess oil off with a paper towel.

4. 4

   The final step before plate assembly is adding the roasted veggies to the bowl with the cherry tomatoes and stir.

5. 5

   Time to eat! Finish the dish with a squeeze of lemon juice over the filet for that fresh citrus zing. Hope you enjoy!

* Per serving · 4 servings · Values may vary.