Cod Steamed With Vegetables cabillaud Demoiselle D'avignon

• 6 cod fish fillets, 6 oz each, about 4-inchx3-inchx1-inch
• 5 tablespoons olive oil
• 1 small eggplant, 3/8-inch diced
• 1 zucchini, 3/8-inch diced
• 4 tomatoes, large peeled, 3/8-inch diced
• salt, to taste
• pepper, to taste
• 6 tablespoons olive oil, EV
• 3 tablespoons chives, fresh

1. Place fish on rack for steaming.
2. Bring water in steamer to boil.
3. While water is heating.
4. Heat olive oil and saute eggplant.
5. when eggplant starts to soften add zucchini.
6. lastly add tomatoes and cook just til hotdon't overcook.
7. veggies should be just tender not overcooked.
8. put fish in steamer and cook until opaque.
9. using slotted spatula place veggies on plates in a circle.
10. place fish in center, drizzle 1 tbs EV olive oil on each fillet and top with chopped chives.

fish, olive oil, eggplant, zucchini, tomatoes, salt, pepper, olive oil, chives

Taken from www.food.com/recipe/cod-steamed-with-vegetables-cabillaud-demoiselle-davignon-428497 (may not work)