Ratatouille with fish

Ratatouille with fish

Any leftover ratatouille will make a great salad, served cold.

By , 21 September 2015
Ratatouille with fish
  • Ready in: 70 mins
  • Serves: 4
  • Price: £2.80 per serving
Nutritional Info
Each 548g serving contains
  • Fat 15
    22%
  • Sat Fat 3.5
    17%
  • Sugar 14
    15%
  • Salt 0.44
    7%
  • Cals 466
    23%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 4 baking potatoes
  • 4 tbsp olive oil
  • 1 red onion, halved and sliced
  • 1 garlic clove, crushed
  • 1 aubergine, cubed
  • 2 courgettes, sliced
  • 2 peppers (1 red and 1 yellow), de-seeded and sliced
  • 300g tomatoes, chopped
  • 2 basil leaves, shredded
  • 600g river cobbler fillet
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over and bake for an hour or until cooked.

  • Meanwhile, heat 3 tbsp of the oil in a pan and cook the onion until soft. Add the garlic and cook for 1 minute.

  • Add the aubergine, courgettes and peppers, and cook for 3-4 minutes. Then add the tomatoes and basil and cook for 3-4 minutes. Cover and cook gently for 20 minutes.

  • Put the fish in a greased ovenproof dish and brush with the rest of the oil. Season and cook with the potatoes for the last 10-15 minutes.