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.
What do I need ?
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.
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
Add To Shopping List
How do I make it ?
Preheat oven to 190°C fan bake, 210°C conventional.
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.
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.
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.