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Hoki Fillets with Roasted Vegetable Ratatouille
Hoki Fillets with Roasted Vegetable Ratatouille

Hoki Fillets with Roasted Vegetable Ratatouille

2 Review(s)
Cook Minutes 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
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.
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
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How do I make it ?
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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.
Made With
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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.
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