FISH WITH RATATOUILLE
PREP TIME: 10 MINS COOK TIME: 20 MINS SERVES 2 (AS A MAIN)
2 tsp extra virgin olive oil 1 small brown onion, finely
chopped
1 red capsicum, chopped 1 zucchini, chopped
2 baby (slender) eggplants,
chopped 2 garlic cloves, crushed
1 tomato, chopped
1 tsp Massel Salt-Reduced Chicken
Stock Powder
250ml (1 cup) boiling water
2 tsp drained capers
2 Kalamata olives, pitted
1 Tbsp red wine vinegar
2 Tbsp chopped flat-leaf parsley Freshly ground black pepper
2 x 150g boneless fish fillets
Zest of 1/2 lemon
Extra sprigs parsley and lemon
wedges, to serve
2 small sourdough rolls or
gluten-free rolls, to serve
1 Heat half the oil in a large non-stick frying pan over medium-high heat. Add the onion, capsicum, zucchini, eggplant and garlic. Cook, stirring often, for 3 minutes.
2 Add the tomato, combined stock powder and water, capers, olives and vinegar to the pan. Bring to a simmer. Reduce heat to medium and simmer, uncovered, for 10-15 minutes or until the vegetables soften and the mixture thickens. Remove pan from the heat and stir in the parsley. Season with pepper. 3 Meanwhile, heat remaining oil in a medium non-stick frying pan over medium heat. Sprinkle fish with the lemon zest and season with pepper. Add the fish to the pan and cook for 2 minutes each side, or until cooked through.
4 Divide the ratatouille between shallow serving bowls. Top with the fish and sprinkle with extra parsley and lemon wedges, if using. Serve with bread rolls.
HEALTH TIP
Fish is an excellent source of iodine, which is important for maintaining healthy functioning of the thyroid.