Hoki Fillets with Roasted Vegetable Ratatouille
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.
Makes 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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
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?
Select All
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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