Fish with ratatouille

Fish with ratatouille

Ingredients (serves 4):

  • 4 white fish fillets (hake or any other white fish of choice)
  • 250g cherry tomatoes, halved
  • 1 green (bell pepper) capsicum, seeded and thinly sliced
  • 1 red (bell pepper) capsicum, seeded and thinly sliced
  • 1 clove garlic, crushed
  • 1 onion, sliced
  • 1½ tablespoons torn basil
  • 3 teaspoons balsamic vinegar



  1. To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened.
  2. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy.
  3. Remove from the heat, stir through basil, cover and keep warm.
  4. Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through.
  5. Serve with ratatouille.
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