Servings: 4

Ingredients:
2 10 oz Atlantic Salmon or Halibut Fillets, cut into 1 inch chunks
5 Tbsp olive oil, divided
1 medium yellow onion, chopped
3 medium tomatoes, chopped
1 small eggplant, diced
2 medium red bell peppers, diced
2 medium zucchini, diced
3 cloves garlic, finely chopped
4 Tbsp fresh lemon juice, divided
1/2 tsp Salt
1/4 tsp freshly ground black pepper
3 Tbsp fresh basil or parsley, chopped

Directions:
1. In a large skillet, heat 3 Tbsp of the oil over medium heat. Add the onion and sauté until it is softened, about 5 minutes.
2. Add the tomatoes, eggplant, peppers, and zucchini, and lower the heat to medium-low. Cook the mixture at a simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
3. Add half the lemon juice, salt, and pepper to the skillet and cook for 1 minute. Stir in the basil and transfer ratatouille to a serving platter.
4. Add the remaining oil to the skillet and raise heat to medium-high. Add the fish and cook, stirring, until golden around the edges and done to taste inside, about 2-3 minutes.
5. Stir in the remaining lemon juice and serve immediately, on top of the ratatouille.