Fish with ratatouille

Fish with ratatouille

Ingredients (4 servings)

4 white fish fillets (Hake)

250g cherry tomatoes, halved

1 green capsicum, seeded and thinly sliced

1 red capsicum, seeded and thinly sliced

1 clove garlic, crushed

1 onion, sliced

1½ tablespoons torn basil

3 teaspoons balsamic vinegar


To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through basil, cover and keep warm.

Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through. Serve with ratatouille.

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