Tomato Baked Fish with Ratatouille and Crispy Potatoes

Tomato Baked Fish with Ratatouille and Crispy Potatoes

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 4, 2016.
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Place lemon slices on top of fish to add more flavour and protect the fish from drying out.

Ingredients

CRISPY POTATOES

  • 150g potatoes

TOMATO BAKED FISH

  • 150g fish fillet
  • ½ lemon, sliced 0.5cm

RATATOUILLE

  • 1 clove garlic
  • 50g roasted red capsicum
  • ½ eggplant
  • ½ courgette
  • 1 tomato
  • ¼ cup vegetable stock or water
  • ½ jar tomato passata
  • 30g olives
  • 1 tablespoon chopped basil leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Scrub potatoes and slice into 0.5cm-thick rounds. Toss potatoes on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 15 minutes, until golden and crispy. Turn halfway to ensure even cooking.
  3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Set aside.
  4. While potatoes are cooking, prepare ratatouille. Thinly slice garlic; slice red capsicum; dice eggplant, courgette and tomato 1cm. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat.
  5. Cook garlic, courgette and eggplant for 4–5 minutes, until starting to soften and brown. Add stock/water, capsicum, tomato passata, tomato, olives and basil. Bring to a simmer, season to taste with salt and pepper and remove from heat.
  6. Add fish and lemon to sauce, submerging slightly. Place on middle rack of oven to bake for 5–6 minutes, until fish is cooked through.
  7. Spoon tomato baked fish and ratatouille onto a plate. Serve crispy potatoes on side.

Nutritional Information

Energy 2016 kj
482 kcal
Protein 43.5g
Carbohydrate 48.7g
Fat 9.3g