Baked Fish with Ratatouille Sauce

Season fish with salt and pepper then drizzle with olive oil. Stuff the gutted portion of the fish with garlic, onion, and lemon peel. Place fish in an ovenproof baking dish and set aside in the refrigerator.

Make the ratatouille sauce: Heat olive oil and butter in a sauté pan. Sauté onions until translucent. Add eggplant, zucchini, and garlic and cook for 3 minutes. Add stewed tomatoes and tomato sauce. Season with sugar, salt, and pepper; mix well and cook for 5 minutes. Add fresh basil and rosemary.

Pour sauce over fish. Bake in a preheated 350ºF oven for 45 minutes or until done. Baste fish with sauce every 10 minutes.

Remove from oven, drizzle with lemon juice and olive oil. Garnish with whole basil leaves.