Restaurants›B. Matthew's Eatery›Fresh Catch Recipe

Fresh Catch Recipe

Inspired by B. Matthew's Eatery
Time45m
Serves4

Fresh Catch served over summer squash ratatouille with basil pesto

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Ingredients

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For the Fresh Catch

For the Summer Squash Ratatouille

For the Basil Pesto

Method

For the Fresh Catch

1

Prepare the Fish

Preheat a skillet over medium heat. Season the fish fillets with salt, pepper, and lemon juice. Add olive oil to the skillet. Cook the fish for about 4-5 minutes on each side, or until cooked through and flaky.

For the Summer Squash Ratatouille

2

Cook the Ratatouille

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add diced eggplant, bell pepper, and summer squash. Season with salt, black pepper, and fresh basil. Cook until vegetables are tender, about 10-15 minutes.

For the Basil Pesto

3

Make the Pesto

In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped. Gradually add olive oil while blending until smooth. Season with salt to taste.