Provençal redfish stew @ microwave

For ➍
4 200 g redfish fillets
4 tomatoes
4 shallots
250 g mushrooms
2 zucchini
1 red pepper
2 cloves of garlic
10 cl olive oil
roux (optional)
1 ts herbes de Provence
2 tbs chopped parsley
salt & pepper

Drop the tomatoes in boiling water, cool immediately in cold water. Peel and remove the seeds. Cut the flesh into strips. Chop the shallots finely. Crush the garlic. Cut the mushrooms, zucchini and bell pepper into cubes .
Coat a microwave bowl with olive oil. Cover the bottom with the shallots, garlic and mixed herbs. Season with salt and pepper, cover and heat 4 m at 750 W.
Add the sliced ​​tomatoes, diced mushrooms, zucchini and bell pepper. Season with salt and pepper and cook 3 m at 850 W. Coat another microwave bowl with olive oil. Spread the fillets evenly and cover with the vegetables. Cover and heat 6 m at 850 W. Let stand for 2 m. Bind with a light roux.*
Serve on warm plates. Garnish with chopped parsley. Serve with pasta or fried rice.

*Discard the roux to get a more ratatouille side-dish.

Roasted ratatouille

For ➍
420 g canned chopped tomatoes
2 cloves garlic, minced
1½ ts salt
¾ ts freshly ground black pepper
½ ts sugar
1 tbs finely chopped fresh parsley
½ ts  dried thyme
6 tbs  extra virgin olive oil
1 red onion, thinly sliced and separated into rings
2 red peppers, cut into strips
1 green pepper, cut into strips
2 zucchini, cut into 1.5 cm rounds
1 eggplant, cut into 2.5 cm cubes

Preheat oven to 200°C.
Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.
Oil a baking dish with 2 tbs of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tbs of olive oil over each layer. Repeat the process to make 4 layers.
Cover and bake for 45 ms, then uncover and bake for a further 30 m.
Remove from the oven and allow to stand for 10 ms, then stir the roasted vegetables together before serving.

*Serve tossed with pasta and white beans, nestled in a baguette with brie, served on the side of grilled tuna, mixed with couscous and chickpeas; used as a pizza topping with anchovies and olives; and stirred through a shrimp risotto.

Moroccan ratatouille

For ➍
1 clove of garlic, chopped
2 zucchini, sliced*
2 yellow peppers, cubed
4 tomatoes, skinned & chopped
2 tbs olive oil
bush of fresh coriander, shredded
bush of fresh mint, chopped

Put the sliced zucchini in a large bowl and sprinkle with sea salt. After 1 h rinse mildly.*Heat oil. Add garlic and let the perfume develop.
Add the zucchini and pepper. Bake and stir for 10 m.
Add the tomatoes. Cover the pan and let simmer for 15 m. **
10 m before ending, add the coriander and mint.***
Serve with fresh lukewarm bread (as a vegetarian dish) or with grilled chicken.
Alternatively, put some toasted Moroccan bread in a bowl and pour sauce and vegetables over it.

*You can leave the salt in, add pepper. Original recipe with egg-plant, you could take one of each.
**Up to 1 h, depending on the consistency you want. 1 h gives you a kind of sauce.
***Original recipe with cumin added, as well as salt and pepper.