Herb and Garlic Crusted Halibut with Oven Baked Ratatouille

• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped chervil
• 2 tablespoons chopped tarragon
• 4 cloves chopped garlic
• 1 tablespoon chopped lemon zest
• 1/4 cup plus 2 tablespoons olive oil
• 1 1/2 cups fresh bread crumbs
• 4 (6-ounce) halibut fillets
• Salt and pepper
• 2 large red onions, thinly sliced
• 1/2 cup olive oil
• 6 cloves garlic, finely sliced
• Salt and freshly ground pepper
• 2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
• 1 large eggplant, sliced 1/2-inch thick
• 2 zucchini, sliced 1/2-inch thick
• 2 red bell peppers, seeded and cut into eighths
• 2 yellow bell peppers, seeded and cut into eighths
• 5 plum tomatoes, cored and cut into 1-inch thick slices
• Fresh parsley, for garnish

1. Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture.
2. Heat 2 tablespoons of the oil in a large saute pan until almost smoking.
3. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes.
4. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
5. Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs.
6. Repeat with the remaining vegetables.
7. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender.
8. Garnish with fresh parsley.

parsley, chives, chervil, tarragon, garlic, lemon zest, olive oil, bread crumbs, salt, red onions, olive oil, garlic, salt, thyme, eggplant, zucchini, red bell peppers, yellow bell peppers, tomatoes, fresh parsley

Taken from www.foodnetwork.com/recipes/bobby-flay/herb-and-garlic-crusted-halibut-with-oven-baked-ratatouille-recipe.html (may not work)