Ratatouille with fish
Thisratatouille with fishis lovely midweek meal that requires only one pot to cook. It’s healthy, low-carb and low-cal, perfect for Summer evenings. You can make it with a ready-prepared fish pie mix or cut up one haddock, one salmon and one smoked fish fillet into bite-sized cubes.
Ingredients
Method
- Thinly slice the onion and the garlic.
- Cut the courgette into half moon shapes and the peppers into strips. Roughly chop the tomatoes.
- In a large casserole dish, heat some olive oil and cook the onion for 5 minutes. Add the courgette, pepper, garlic and herbs and sauté for 5 minutes. It’s important not to overcook them.
- Add the chopped tomatoes and the vinegar. Season with salt and pepper.
- Cover the pan and simmer over low heat for about 15 minutes or until the veggies are tender and the sauce is thick. Add a drop of water, if needed.
- Put the fish pieces on top of the stew, season with salt and pepper. Put a lid on and steam for 5 minutes.
- Serve with chopped basil or parsley leaves scattered on top.