Hoki Fillets with Roasted Vegetable Ratatouille
| Serves 4
|| Prep Time 15 minutes
|| Cook Time 30 minutes
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
- Preheat oven to 190°C fan bake, 210°C conventional.
- 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.
- 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.
- 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.