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Ratatouille with fish

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 1 yellow capsicum, cut into 2cm pieces
  • 2 medium zucchini, halved lengthways, chopped
  • 1 small eggplant, cut into 2cm pieces
  • 410g can chopped tomatoes (with chilli and parsley)
  • 400g ling fish fillets, cut into 2.5cm pieces


  • 1
    Heat oil in a large saucepan over medium-high heat. Cook capsicum, zucchini and eggplant, stirring, for 5 minutes or until lightly browned.
  • 2
    Add tomatoes and 1/2 cup cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until vegetables are just tender. Add fish. Simmer, uncovered, for 3 minutes or until fish is cooked through.

Source: taste.com.au


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