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Hake Poached in Ratatouille

Ratatouille is traditionally made by frying batches of summer vegetables until golden, then simmering into a rich and juicy stew. In our version we ha...Ratatouille is traditionally made by frying batches of summer vegetables until golden, then simmering into a rich and juicy stew. In our version we have cut back on the oil and also transformed it into a main dish by poaching fillets of fish in the rich juices. Serve with lots of fresh herbs and some crusty bread for mopping. Read more Ratatouille is traditionally made by frying batches of summer vegetables until golden, then simmering into a rich and juicy stew. In our version we have cut back on the oil and also transformed it into a main dish by poaching fillets of fish in the rich juices. Serve with lots of fresh herbs and some crusty bread for mopping. Ratatouille is traditionally made by frying batches of summer vegetables until golden, then simmering into a rich and juicy stew. In our version we have cut back on the oil and also transformed it into a main dish by poaching fillets of fish in the rich juices. Serve with lots of fresh herbs and some crusty bread for mopping.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Pescatarian
Contains
Fish
Ingredients
Serves 2
Metric Imperial
red onion
sliced into wedges 2cm thick
red pepper
roughly chopped into 2-3cm, irregular chunks
yellow pepper
roughly chopped into 2-3cm, irregular chunks
aubergine
roughly chopped into 2-3cm, irregular chunks
courgette
sliced into 2cm thick half moons
halved
garlic cloves
minced
thyme (dried)
water
hake
boneless and skinless
basil

Ingredients

Serves 2
Metric Imperial
red onion
sliced into wedges 2cm thick
red pepper
roughly chopped into 2-3cm, irregular chunks
yellow pepper
roughly chopped into 2-3cm, irregular chunks
aubergine
roughly chopped into 2-3cm, irregular chunks
courgette
sliced into 2cm thick half moons
halved
garlic cloves
minced
thyme (dried)
water
hake
boneless and skinless
basil

Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large pan over medium-high heat. Add all of the vegetables except for the garlic and sprinkle with salt and pepper. Stir to coat. Cover, and leave to cook gently for 18-20 minutes, until all tender. Uncover several times during cooking to stir.

3

Add the garlic and thyme and stir to combine. Add the water and cook for 3-4 minutes, until fragrant and bubbling. Stir through the balsamic vinegar and adjust the seasoning to taste.

4

Nestle the fish fillets in between the vegetables. Cover, and cook for 9-10 minutes, until cooked through. The flesh should be opaque and flake easily when cooked.

5

Serve sprinkled with fresh basil.

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