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.
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.
Method
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.
Tips
What do I need?
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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