Preheat oven to 450 Degrees
While the oven is preheating, cut up the carrot, zucchini and squash into large cubes. Place the veggies in a large mixing bowl.
In the bowl of veggies add 1 Tbsp of olive oil, salt, pepper and garlic powder to taste. Mix the veggies until well coated with the oil and seasoning.
Place the mixed veggies on a sheet pan and roast in the preheated oven for 30 minutes. Be sure to toss the veggies halfway through to ensure even cooking.
Now, while the veggies are roasting, cut the cherry tomatoes in half. You can reuse the bowl you mixed the other veggies in, by adding the tomatoes to the bowl.
Mix the cherry tomatoes with 2 tbsp of olive oil and season to taste with oregano, garlic, salt and pepper. Stir until well mixed and set aside.
Once the roasted veggies are done, remove them from the oven and set them aside to cool slightly.
While the veggies are cooling heat a large skillet with 1-2 tbsp of olive oil over medium heat. Season the hogfish fillets with salt, pepper and garlic. Then place the fillets in the pan and cook for 2-3 minutes per side, or until the meat has become solid and flakey.
Now that the veggies have cooled slightly add them to the bowl with the cherry tomatoes and stir, mixing them together.
Finally, its time to eat. Plate the fish with a good size portion of ratatouille. Enjoy!
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