Ratatouille with red snapper
- 3 tbsp olive oil, divided
- 1 large aubergine (about 450g), trimmed and cut into small dice
- 1 medium onion, cut into small dice (about 230g)
- 2 cloves crushed garlic
- 1 (410g) tin no-salt-added diced tomatoes
- 1 tsp herbs de Provence (or 1/2 tsp dried thyme and 1/4 tsp each dried rosemary and dried marjoram)
- 3/4 tsp salt, plus more for seasoning
- 1/2 tsp freshly ground black pepper
- 4 (140g) fillets red snapper, skin on
- 2 tsp lemon juice
- Handful chopped fresh basil leaves, plus more for garnish
- 2 tsp rosemary (or other herb) infused olive oil, optional
2) Heat another tablespoon of the oil in the same pan over a medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and courgette to the pan and cook, stirring occasionally, until the courgette is soft, about 6 to 7 minutes.
3) Return the aubergine to the pan and add the tomatoes, herbs de Provence, half a teaspoon of salt and a quarter of a teaspoon of pepper. Simmer for about ten minutes. Season with additional salt, to taste. Stir in the basil and remove from heat.
4) To cook the fish, preheat the grill. Sprinkle the fillets with a quarter of a teaspoon of salt and a quarter of a teaspoon of pepper. Combine the remaining tablespoon of olive oil with the lemon juice and brush on the fillets. Cook until the fish is cooked and firm, about seven minutes.
5) Mound one big ladleful of ratatouille on four plates; top each mound with one fish fillet and drizzle with half a teaspoon of herb infused oil, if using. Garnish with additional basil.
Calories 300; Total Fat 13g; (Sat Fat 2g, Mono Fat 8g, Poly Fat 2.5g) ; Protein 32g; Carb 14g; Fibre 5g; Cholesterol 50mg; Sodium 580mg
Excellent source of: Protein, Fibre, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Magnesium, Manganese, Phosphorus, Potassium, Selenium
Good source of: Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron