Herb and Garlic Crusted Halibut with Oven Baked Ratatouille

Ingredients

• 1.5 cups bread crumbs fresh
• 2 tablespoons chervil chopped
• 2 tablespoons chives chopped
• 1 large eggplant sliced
• 4 servings parsley fresh for garnish
• 4 cloves garlic chopped
• 6 cloves garlic finely sliced
• 24 ounce pacific halibut filets 
• 1 tablespoon lemon zest chopped
• 0.3 cup olive oil 
• 0.5 cup olive oil 
• 2 tablespoons parsley chopped
• 5  plum tomatoes cored cut into slices
• 2  bell peppers red seeded cut into eighths
• 2 large onions red thinly sliced
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 2 tablespoons tarragon chopped
• 2  bell peppers yellow seeded cut into eighths
• 2  zucchini sliced
• 2 teaspoons each fresh finely chopped

Equipment

• frying pan
• oven

Directions

1. Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture.
2. Heat 2 tablespoons of the oil in a large saute pan until almost smoking.
3. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
4. Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender.
5. Garnish with fresh parsley.