Name: Crumbed fish with ratatouille
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 4 frozen crumbed fish fillets; 2 tablespoon vegetable or olive oil; 1 small red onion, finely chopped; 1 small eggplant, finely chopped; 1/2 cup salt-reduced vegetable stock; 1 medium zucchini, finely chopped; 1 large tomato, chopped; 1/4 teaspoon dried chilli flakes; lemon wedges and mixed salad, to serve

Crumbed fish with ratatouille

This easy, scrumptious dish makes a wonderful family meal.

Serves 2

Prep

10M

Cook

25M

Total

35M

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Ingredients

4 frozen crumbed fish fillets

2 tablespoon vegetable or olive oil

1 small red onion, finely chopped

1 small eggplant, finely chopped

1/2 cup salt-reduced vegetable stock

1 medium zucchini, finely chopped

1 large tomato, chopped

1/4 teaspoon dried chilli flakes

lemon wedges and mixed salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place frozen fish on prepared tray. Bake for 20 minutes or until golden and cooked.

2.Meanwhile, heat oil in a deep frying pan over moderate heat. Add onion; cook and stir for 3 minutes or until just soft. Add eggplant and stock; cover. Cook, stirring occasionally, for 10 minutes or until eggplant softens. Add zucchini, tomato and chilli flakes; cover. Cook, stirring occasionally, for 10 minutes or until mixture is thick and vegetables are soft.

3.Spoon vegetable mixture onto serving plates. Top with fish. Serve with lemon wedges and salad.

Ratatouille is also great served with roast lamb or cooked sausages. Leftovers? Ratatouille is delicious cold.
Note

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Ingredients

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