PAN-SEARED FISH AND RATATOUILLE WITH TOMATO PESTO AND BULGUR WHEAT

All the ingredients for this healthy recipe can be found in Fresh Start, the healthy meal kit.

Serves 4

Ready in 35 minutes

Ratatouille

■ 2 carrots, grated

■ 1 brown onion, diced 1cm

■ 200g mushrooms, cut into quarters ■ 2 capsicum, sliced 2cm

■ 1 tsp oil

■ 1 cup vegetable stock

■ 400g can cherry tomatoes

■ ½ tsp salt

■ 1 tsp red wine vinegar

Bulgur

■

150g bulgur wheat

Fish

■ 600g market fish

■ 1 tsp lemon pepper

■ ¾ tsp black mustard seeds ■ ¼ tsp garlic powder

■ ¼ tsp onion powder

■ ¼ tsp ground fennel

■ 1 tsp oil

To serve

■ 2 tbsp sundried tomato pesto ■ 1 bunch basil

■ 15g pine nuts

Before you start:

Bring a kettle to the boil.

Prep & start ratatouille: Grate carrot and dice onion 1cm. Quarter mushrooms and slice capsicum 2cm. Heat oil in a pot on high heat. Add carrot and onion and cook for about 4 minutes to soften. Add mushrooms and capsicum. Cook for about 2 minutes.

Finish ratatouille: Add stock, canned tomatoes, salt measure and vinegar to the pot. Bring to a simmer. Reduce heat to medium and simmer for about 20 minutes, stirring often, until thickened and vegetables are cooked. Season to taste with salt and pepper.

Meanwhile, cook bulgur: Add bulgur and a pinch of salt to a heatproof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well and season to taste with salt and pepper.

Prep and cook fish:

Pat fish dry and remove any remaining scales or bones.

Cut any larger fillets in half. Toss in a second bowl with spices and pinch of salt, until evenly coated. Heat oil in a frypan on medium-high heat. Cook fish, in batches if needed, for about 2 minutes each side, depending on thickness, until just cooked through. Set aside to rest.

Serve: Plate bulgur with ratatouille, fish, pesto and a sprinkling of basil leaves and pine nuts.