• 2 cloves garlic, crushed
  • 1 red onion, sliced
  • 1 medium eggplant, cut into cubes
  • 2 courgettes, trimmed and thickly sliced
  • 1 red capsicum, deseeded, cut into cubes
  • 2 Tbsp olive oil
  • 400 g can Wattie’s Pesto Style Tomatoes
  • 480 g packet Sealord Simply Crumbed Hoki Fillets with Linseed, Sunflower and Pumpkin Seeds
  1. Preheat oven to 190°C fan bake, 210°C conventional.
  2. Place the prepared vegetables in a medium sized baking dish. Toss the olive oil through the vegetables to coat. Place in the oven and roast for 15 minutes.
  3. Pour Wattie’s Pesto Style Tomatoes over the vegetables and stir through. Return to the oven and continue cooking for a further 10 minutes, until vegetables are tender. Remove from the oven and keep warm while cooking the fish.
  4. Place Sealord Simply Crumbed Hoki Fillets with Linseed, Sunflower and Pumpkin Seeds on a baking tray in the preheated oven and bake for 25-30 minutes, turning the fish half way through cooking. Serve with the roasted vegetable ratatouille.

Watch How To Video

Made With

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

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1 Rating Hoki Fillets with Roasted Vegetable Ratatouille

Reviews (1)

Val Lyne's Review | Rating

this is a really good meal easy to make really tasty Val