Ratatouille-style summer fish bake
(at time of publication)
- 500g baby potatoes, sliced
- 1 tablespoon oil
- 1 red onion, finely chopped
- 1 eggplantaubergineX, diced
- 1 red capsicum, diced
- 1 courgette, diced
- 1 tablespoon minced garlic
- 400g can chopped tomatoes
- 4 x 116g Sealord Orange Roughy Fillets
- oil spray
- ⅓ cup freshly grated reduced-fat cheese
- 2 tablespoons chopped fresh parsley
- 4 cups baby spinach
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.
Make it gluten free: Use gluten-free fish fillets.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 7g
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