Sheet Pan Ratatouille with Halibut en Papillote
 
 
Ingredients
  • 1 large red onion, halved and thinly sliced
  • 1 ¾ pounds zucchini and yellow squash (about 3 to 4 medium squash), cut into ¼-inch slices (about 7 cups)
  • 1 ½ pounds eggplant (about 1 large or 4 small), quartered and cut into 1-inch thick slices(about 10 cups)
  • 2 medium red bell peppers, sliced into ½-inch slices (about 3 cups)
  • 6 garlic cloves, minced
  • ¼ cup plus extra-virgin olive oil, plus 1 to 2 tablespoons
  • 1 ¼ teaspoons kosher salt
  • Freshly cracked black pepper, to taste
  • Dash of crushed red pepper flakes
  • 6 - 8 thyme sprigs
  • 6 - 8 rosemary sprigs
  • 3 cups cherry tomatoes ( about 12 ounces by weight)
  • 4 halibut fillets, about 6 ounces each
  • 1 lemon, cut into ¼-inch thick slices
  • 1 teaspoon white wine vinegar
Instructions
  1. Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds. Place a sheet pan on each rack to heat up with the oven.
  2. In a large bowl, combine the onion, zucchini/yellow squash, eggplant, red peppers, garlic, ¼ cup olive oil, salt, black pepper and red pepper flakes.
  3. Carefully remove the sheet pans from the oven, and spread the vegetable mixture evenly between the two pans. Scatter pans with most of the thyme and rosemary sprigs (reserve a few sprigs for the halibut).
  4. Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both pans for 30 minutes, stirring vegetables two or three times, and rotating the pans halfway between cooking.
  5. After 30 minutes, add the cherry tomatoes to the pans and roast for 15 more minutes.
  6. While the vegetables roast, prepare the halibut: Tear off 4 squares of parchment that are at about 12 inches on each side. Place one piece of halibut on each square of parchment. Lightly sprinkle the fish with salt, pepper, and a drizzle of olive oil. Lay 2 slices of lemon and a sprig or 2 of the reserved thyme and rosemary on top of each portion.
  7. To fold the parchment packets, lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the center of the fish. Tuck the end underneath the fish.
  8. Once the vegetables have roasted for a total of 45 minutes, consolidate them onto one sheet pan. Add the halibut packets to the baking sheets and roast for another 12 to 15 minutes, until the fish is cooked throughout.
  9. Drizzle the vegetables with the white wine vinegar, then transfer to a serving platter, discarding the rosemary and thyme. Serve with the halibut (For an extra dramatic effect, serve it still in its parchment packet).
Recipe by Allons-Eat! at https://www.allonseat.com/sheet-pan-ratatouille-with-halibut-en-papillote/