Freshly made ratatouille and juicy sautéed fish fillets make a quick dinner. Coating the fish with coarse cornmeal gives it a crispy crust without deep-frying. Cornmeal can be found in three grinds - coarse, medium or fine - and three colors - white, yellow or blue - depending on the type of corn used. White and yellow cornmeal can be found in most supermarkets.
I am often asked how to cook fish so that it doesn't dry out.
The general rule is to cook it 10 minutes for each inch of thickness, adjusting up or down as necessary - 5 minutes for a 1/2-inch fillet. I prefer to cook the fish for 8 minutes. It will continue to cook in its own heat once removed from the stove.
Ratatouille is a popular dish in the Provence region of France. It is traditionally made by slowly simmering eggplant, zucchini, onion, garlic and tomatoes in olive oil. This quick version captures the Provençal flavors without the lengthy cooking.
Complete this Provençal meal with crusty, French bread warmed in the oven.
This meal contains 427 calories per serving with 27 percent of calories from fat.
Wine suggestion: An herbal sauvignon blanc would be a nice match for both the fish and the ratatouille.
Helpful hints
Any type of cornmeal can be used.
You can use cod, haddock, bass, mahi mahi or grouper in place of the tilapia. Choose whichever fish is freshest.
Minced garlic can be found in the produce section of the market.
Two crushed garlic cloves can be used instead.
Countdown
Start ratatouille.
Make tilapia.
Shopping list
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 6 ounces eggplant, 6 ounces zucchini, 8 ounces tomato or pasta sauce, 3/4 pound tilapia fillets and 1 package coarse cornmeal.
Staples: Onion, minced garlic, olive oil, salt and black peppercorns.
