1medium eggplanthalved lengthwise, then quartered, chopped small
2small zucchinihalved lengthwise, then halved again, chopped small
1yellow bel peppercored and seeded, sliced into strips, chopped small
3tablespoonssun dried tomatopacked in oil, drained and chopped
1cupchopped fresh roasted tomatoes*
1shallotfinely chopped
2clovesgarlicminced
1teaspoonsea salt
2tablespoonsfresh thyme leaves
4tablespoonsextra virgin olive oildivided use
For the fish:
2 - 6-8ouncesteaks
1/3cuppicholine olivespit removed and finely chopped
Instructions
Preheat the oven to 400 degrees F. Spread the eggplant in a single layer on a rimmed cookie sheet, drizzle with two tablespoons olive oil and roast for 30 minutes. Remove from oven and set aside.
Prepare the fish: Rinse the steaks and pat dry with paper towels. Heat 1 tablespoon of olive oil in a skillet over med-high heat. Spread the chopped olives on top of each steak, pressing to adhere. Gently place the steaks in the skillet, olive side up. Cook for about 4 minutes, gently turn over and cook for about 3 more minutes. The fish should be opaque nearly all the way through and flake under gentle pressure.
Mound the Provencal vegetables on plates, place the fish on top, garnish with drizzles of olive oil and a sprinkle of chives or green onions. Shown served with polenta.
Recipe Notes
Dinner for two will leave you with plenty of vegetables for an omelet, wrap, or served with rice for another delicious meal.