3 lbs. Halibut Fillets ~ boneless, skinless 1.4 kg
4 cups Court Bouillon 1 L

1 tsp. Olive Oil 5 mL
½ cup Spanish Onion ~ finely diced 125 ml
1 clove Garlic ~ minced 1 clove
½ cup Green Zucchini ~ finely diced 125 ml
½ cup Italian Eggplant ~ finely diced 125 mL
½ cup Celery ~ finely diced 125 mL
½ cup Red Pepper ~ finely diced 125 mL
½ cup Yellow Pepper ~ finely diced 125 mL
½ cup Green Pepper ~ finely diced 125 mL
4 medium Plum Tomatoes ~ diced 4 medium
1 Tbsp. Basil ~ chopped 15 mL
1 Tbsp. Oregano ~ chopped 15 mL
1½ cup V-8 Juice 375 mL
Black Pepper
¼ tsp. Salt 1 mL

Here’s How!

Sauté the onions and garlic in olive oil until translucent. Add the zucchini, eggplant, celery, red, yellow and green peppers and continue cooking for 5 minutes.

Add tomatoes, basil, oregano, V-8 juice, black pepper and salt, simmer for 15 minutes, reserve.

Poach halibut in court bouillon until cooked ~ approximately 10 to 12 minutes per inch of thickness.

To serve, place the halibut on a bed of the ratatouille and garnish with fresh herbs and lemon or lime wedges.