Pan-Seared Halibut with Roasted Ratatouille

How do you say "pan-seared halibut with ratatouille" in French?

Having never studied a day of French in my life, I have had my share of epicurean misadventures in France. A side of morel mushrooms that materialized as a heaping plate of bone marrow (morille vs. moelle). Dreams of a beautiful roasted chicken dashed by the octopus that arrived in its place (poulet vs. poulpe). Merde!To alleviate this culinary conundrum, I have come to trust that “le poisson du jour” is a reasonably safe order for those of us who are both willing to go with the chef’s recommendation, and also woefully illiterate in French.In Provence, maybe more than anywhere else in France, the pleasure of eating simply and thoughtfully is how small restaurants tucked in the hills and Michelin-starred chefs alike approach their food. Nestled just inside the walled hamlet of Saint-Paul-de-Vence, outside of Nice, resides the timeless restaurant La Colombe d’Or. The walls are laden with art from once little-known starving artists—like Picasso, Chagall and Matisse—who would trade art for food. While hindsight would declare a winner in this trade, I am sure the artist's felt fortunate dining under the stars on the terrace. The fare has changed little over the past century, with grilled fish and local vegetables dominating the handwritten menu.And while simplicity is a tenet of Provencal cooking, so is knowing just how to combine the simple ingredients into something that is greater than the sum of its parts. Alain Ducasse’s cookpot of vegetables is the ratatouille that dreams are made of. Roasted tomatoes and onions add rich and deep layers of flavor to eggplant and zucchini that only vaguely resemble any dish of stewed ratatouille I have ever tasted.Using both tomato paste and fresh tomatoes, along with anchoïade, a paste made with anchovies and garlic, or just a few chopped anchovies, adds a depth to the vegetables. And with our California tomato season stretching well into fall, roasted ratatouille is a hearty dish to bridge the season. A great base for most any poisson du jour, local halibut, red snapper or dorado are all great options.[tasty-recipe id="1579"]