Chilean Sea Bass with Ratatouille

I love this recipe because it takes independently great Chilean sea bass and independently great ratatouille and marries them off in the ceremonial oven. You could certainly use any type of white fish and that too would be delicious. There is a little work preparing the vegetables for the ratatouille, but not bad at all as everything is cut into good size pieces. Please note that the Epicurious recipe (link provided) leaves out zucchini in the ingredient list, though it’s mentioned in the instructions. One medium/large zucchini suffices. Bon Apétit!