Hoki Fillets with Roasted Vegetable Ratatouille

Hoki Fillets with Roasted Vegetable Ratatouille
Serves 4 Prep Time 15 minutes Cook Time 30 minutes

Ingredients

  • 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

Method

  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.