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.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
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.
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.
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.
Serve sprinkled with fresh basil.
User comments (7)
Delicious it’s a keeper🥰
Felt like Remmy was over my shoulder, helping me orchestrate this dish. I added some spice and tripled the basil to get it to my taste.
I added some black olives into the mix and some lemon zest. Lovely, will be doing this again
Excellent. So easy to cook and very tasty
Added a tbsp of flaked toasted almonds for a bit of crunch and extra flavour and used lemon infused olive oil.
Excellent flavour
Loved the flavours and the simplicity.