Petrale Napoleons with Ratatouille Confit
- 1 eggplant, (1/2 lb.), unpeeled, cut into 1/2-inch dice
- 1 small yellow onion, chopped
- 2 tsp. herbes de Provence
- 1 yellow bell pepper, seeded and cut into 1/2-inch dice
- 2 tsp. sugar
- Salt and freshly ground pepper, to taste
- 4 large plum tomatoes, seeded and diced
- 3 large garlic cloves, minced
- 2 Tbs. tomato paste
- 3 Tbs. each chopped fresh basil and flat-leaf parsley
- 1/2 cup chicken broth
- 4 petrale or lemon sole fillets, each about 5 oz.
- 1 tsp. olive oil
In a blender, combine 3/4 cup of the eggplant mixture and the broth. Blend until smooth. Transfer the sauce to a saucepan. Place the remaining eggplant mixture in another saucepan.
In a small bowl, combine the remaining 2 Tbs. each basil and parsley. Season the sole fillets with salt and pepper. Press the herbs onto 1 side of each fillet. Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the fillets, herb sides down, and cook until golden, 2 minutes. Turn and continue to cook until the fillets feel firm, about 1 minute more. Remove from the heat.
Meanwhile, place the saucepans holding the sauce and the ratatouille over low heat and reheat gently. Stir the olive oil into the sauce and season with salt and pepper.
The fillets will separate in half at their natural seam. Place one-half of each fillet on a warmed individual plate. Top each fillet half with one-fourth of the ratatouille. Top with the second half of each fillet. Spoon the sauce around the stacked fish. Serve hot.