Fish With Ratatouille

• 1 pound firm-flesh fish like red snapper or cod
• 2 teaspoons lime juice
• 5 or 6 cups ratatouille (see recipe)
• 1 tablespoon mild, pure chili powder
• 18 teaspoon cinnamon
• 3 tablespoons dry sherry
• Freshly ground black pepper to taste
• Chopped fresh coriander or parsley for garnish

1. Wash and dry fish.
2. Squeeze lime juice over it.
3. Combine ratatouille with chili, cinnamon, sherry and black pepper.
4. Place fish in shallow baking dish in single layer.
5. Top with ratatouille, making sure to cover it completely.
6. Freeze or refrigerate.
7. To serve, defrost if frozen, cover and bake at 400 degrees for 10 to 15 minutes.
8. Sprinkle with coriander or parsley.
9. Serve with boiled tiny new potatoes.

red snapper, lime juice, chili powder, cinnamon, sherry, freshly ground black pepper, fresh coriander

Taken from cooking.nytimes.com/recipes/3732 (may not work)