Name: Hoki Fillets with Roasted Vegetable Ratatouille
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

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 serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Pesto Style Tomatoes

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

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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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