Grilled Halibut with Quick Ratatouille

Lay out halibut on a platter and drizzle fillets generously with olive oil. Season both sides of the fish with salt and pepper. Squeeze lemon juice over both fillets and rub in the leaves from the four sprigs of thyme. Cover with plastic wrap and set aside.

Preheat the grill (alternatively can use a grill pan). Chop tomatoes. Heat a large saute pan over medium high heat with several tablespoons of olive oil. Add tomatoes to the pan along with garlic cloves, and herbs, roughly chopped. Bring to a simmer and season with some salt and pepper. Allow juices to come out of tomatoes adding a bit of water if tomatoes are dry.

Meanwhile, dice zucchini and red pepper. In a separate saute pan saute zucchini in a couple of tablespoons of olive oil, salt and pepper until tender then set aside. In the same saute pan repeat the process with the red pepper. After tomatoes have been simmering for about 10 minutes add in the zucchini and red pepper. Reduce heat to medium low and add a bit of water if the mixture is too dry.

At this point place the halibut on a lightly oiled grill (or grill pan heated over medium high). Cook for 3-4 minutes on each side depending on the thickness of the fillets until the fish starts to flake. Remove from heat. Taste the ratatouille and adjust seasoning with additional salt and pepper if necessary. To serve, mound a generous portion of ratatouille on each plate and top with a halibut fillet. Drizzle each fillet with a teaspoon of good olive oil and serve with lemon wedge.