Ratatouille Recipe with Wild Alaska Sole, Veggies, and Olives

Ingredients

• 1 large red onion, halved and cut into 1/4-inch slices
• 1-1/4 pounds zucchini or yellow squash, or a mixture, cut into 1/4-inch slices
• 9 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 4 garlic cloves, smashed and peeled, divided
• Kosher salt
• 2 pounds eggplant, cut into 1-inch cubes
• 2 red bell peppers, cut into 1/2-inch slices
• 4 cups cherry tomatoes
• 1-1/2 pounds Alaska sole (flounder) fillets, thawed
• Freshly ground black pepper
• 1/2 cup crushed, pitted and chopped Castlevetrano or other mild green olives
• 1 tablespoon fresh thyme leaves
• Lemon wedges