Roasted Eggplant, Tomatoes, Peppers and Onions with Fish

You know, I live in Florida and I’ve never cooked grouper.  Crazy, right? I’ve eaten lovely, fried grouper sandwiches on Clearwater Beach, but outisde of that, I’ve never eaten, much less cooked it. Last week when I went to my favorite fish monger, I decided it was time to do the whole “local” thing and cook some grouper. Here’s what I did:

• 2 Grouper filets (a little more than a pound and a half)
• Salt
• Pepper
• 2 medium eggplant, halved and cut into cubes
• 2 ginormous tomatoes, chopped (use about a pound of ripe tomatoes)
• 2 medium onions, chopped
• 3 medium red, bell peppers, seeded and chopped
• 6 cloves of garlic,chopped
• olive oil

Preheat the oven to 350 degrees.

On a large baking sheet, combine all the vegetables and pour a generous amount of olive oil over the top.  Add a big pinch of salt and toss with your hands.

Cook for about an hour until the eggplant is cooked – take the pan out of the oven and toss every 15 minutes or so to coat with the juices.

When the vegetables are cooked, place the fish filets on top, use a paper towel to dab any excess moisture off.  Sprinkle with salt and pepper…

Return to the oven and cook for about 12  minutes or until the fish easily flakes.

Spoon a bit of the vegetables on a plate, with half a filet and serve.  Serves four.

Ridiculously easy and very delicious! You could really use any white fish for this recipe. Honestly, you could use any number of vegetables as well; zucchini, squashes, potatoes, whatever is in season, abundant and affordable would be perfect!

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