Hoki Fillets with Roasted Vegetable Ratatouille
1 Review(s)
45 Min
Prep : 15 minutes Cook: 30 minutes
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This tasty tomato and vegetable ‘stew’ is great with these delicious crumbed hoki fillets. Easy enough for a weekday meal, but with a gourmet look and taste.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cloves garlic, crushed
2
1 red onion, sliced
3
1 medium eggplant, cut into cubes
4
2 courgettes, trimmed and thickly sliced
5
1 red capsicum, deseeded, cut into cubes
6
2 Tbsp olive oil
7
400 g can Wattie’s Pesto Style Tomatoes
8
480 g packet Sealord Simply Crumbed Hoki Fillets with Linseed, Sunflower and Pumpkin Seeds
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Step 1
Preheat oven to 190°C fan bake, 210°C conventional. Step 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. Step 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. Step 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. 
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