Ratatouille-style summer fish bake

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

500g baby potatoes, sliced

Ratatouille

1 tablespoon oil

1 red onion, finely chopped

1 eggplantaubergineX, diced

1 red capsicum, diced

1 courgettezucchiniX, diced

1 tablespoon minced garlic

400g can chopped tomatoes

4 x 116g Sealord Orange Roughy Fillets

spray oil

⅓ cup freshly grated reduced-fat cheese

2 tablespoons chopped fresh parsley

4 cups baby spinach

Instructions

Stay Awake

1 Heat oven to 200ºC. Cook potatoes in boiling water for 15 minutes or until tender. Drain.

2 Meanwhile, to make ratatouille heat a non-stick pan with oil. Add onion and cook for a few minutes. Add eggplant, capsicum, courgette and minced garlic. Cook for 4 more minutes. Add tomatoes and heat through.

3 Place half the ratatouille in the base of a baking dish. Add fish fillets. Top with remaining ratatouille. Add potatoes and spray with oil. Sprinkle with cheese. Bake for 20 minutes or until cooked through and lightly golden on top. Sprinkle with parsley and serve with spinach.

Variations

Make it gluten free: Use gluten-free fish fillets.

Nutrition Info (per serve)

Calories 323 cal

Kilojoules 1350 kJ

Protein 28 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 7 g

Sodium 270 mg

Calcium 210 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.