Ratatouille with fish
- 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
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.