Chef's Knife - For precise cutting and dicing of vegetables like eggplant, zucchini, and bell peppers that are part of the ratatouille.
Cutting Board Set - Essential for preparing ingredients without cross-contamination.
Skillet (Non-Stick) - Ideal for sautéing onions, garlic, and other vegetables; perfect for monkfish fillets as well.
Dutch Oven - A versatile cooking vessel that can be used to braise or stew monkfish with its sauce.
Food Processor - Useful for quickly chopping and processing ratatouille vegetables.
Measuring Cups & Spoons Set - Ensures accurate measurement of ingredients such as stock, herbs, and seasonings.
Sous Vide Machine (Aqua Libre or similar) - Can be used for precise cooking of monkfish fillets to the desired doneness without drying out.
Blender - To make a smooth puree if you prefer a different texture or need to create a sauce with ease.
Digital Kitchen Scale - For precise ingredient measurement, especially helpful for maintaining flavor balance in recipes like this one.
Stainless Steel Mixing Bowls (Set) - Great for mixing the ratatouille components together; they're durable and easy to clean.
1 pound eggplant, cut into 1-inch cubes (3 cups)
1 medium-large zucchini, cut into 1-inch pieces (2 cups)
1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 onion, cut into 1-inch pieces
4 teaspoon olive oil, divided
2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
Vegetable oil cooking spray
1 tablespoon finely chopped garlic
1 jar (14 ounces) prepared marinara sauce
4 monkfish fillets (about 6 ounces each)
3 tablespoon finely chopped fresh basil (plus leaves for garnish)
2 tablespoon drained capers
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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