•  

  Extra-virgin olive oil

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• 3 

  garlic cloves, peeled and minced

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•  

  Pinch crushed red pepper

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• 4 sprigs

  fresh thyme

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• 1 

  red sweet bell pepper, thinly sliced

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• 1 

  large fennel bulb, thinly sliced

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• 1 

  zucchini, thinly sliced into rounds

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• 1 

  medium onion, sliced

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• 2 cups

  cherry tomatoes

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•  

  Kosher salt and freshly ground black pepper

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• 2 cups

  panko (Japanese bread crumbs)

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• 1 bunch

  fresh basil sprigs (about 16 sprigs), leaves only

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• 1/2 bunch

  fresh Italian flat-leaf parsley (8 sprigs), leaves only

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• 1 bunch

  fresh basil sprigs (16 sprigs), leaves only

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• 2 

  sticks unsalted butter, room temperature

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• 1 

  whole side of salmon, cleaned and scaled (about 2 pounds total)

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1.

For the Ratatouille, place a large pan over medium heat and add a 3-count of oil (about 3 tablespoons). Add garlic, crushed red pepper, thyme, and the vegetables, gently squeezing the tomatoes as you add them. Season with salt and pepper. Saute for 5 to 7 minutes until vegetables wilt. Pour vegetables onto a sheet tray and set aside.

2.

For the Herbed Bread Crumbs, in a food processor combine panko, basil, and parsley. Pulse until crumbs are green. Set aside.

3.

To make the Basil Butter, roughly chop the basil. In a food processor combine basil and butter. Pulse until fully combined and creamy.

4.

Preheat oven to 400 degrees F. Using a chef's knife, make slits on the skin side of the fish. Paint the skin side of the fish with the Basil Butter. Carefully place the fish, skin side up, on top of the sheet tray covered with Ratatouille. Bake about 15 minutes, until top is golden and bubbly. Top the fish with Herbed Bread Crumbs and switch on the broiler. Broil for 5 minutes, until golden and crispy.