Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 red or yellow peppers
  • 1 medium courgette
  • 4 sprigs of fresh thyme or 1 tsp dried marjoram
  • 1 Tbsp red wine vinegar
  • 6 ripe tomatoes on the vine
  • 1 pack fish pie mix about 350g
  • 1 handful of fresh basil or flat parsley leaves
  • Salt and pepper

Method
 

  1. Thinly slice the onion and the garlic.
  2. Cut the courgette into half moon shapes and the peppers into strips. Roughly chop the tomatoes.
  3. 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.
  4. Add the chopped tomatoes and the vinegar. Season with salt and pepper.
  5. 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.
  6. Put the fish pieces on top of the stew, season with salt and pepper. Put a lid on and steam for 5 minutes.
  7. Serve with chopped basil or parsley leaves scattered on top.