Market Fish with Winter Ratatoullie & Tomato Pesto

Market Fish with Winter Ratatoullie & Tomato Pesto

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 26, 2020.
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Ingredients

Pumpkin

  • 1/2 carrot, sliced 1cm
  • 200g pumpkin wedges
  • 1/2 tsp oil

Ratatoullie

  • 1/2 red onion, diced 1cm
  • 1/2 cauliflower, cut into small florets
  • 1/2 tsp oil
  • 1/2 can tomatoes
  • 1/2 tsp salt
  • 1/2 tsp balsamic vinegar
  • 1/2 cup chicken stock
  • 1/2 pack baby spinach

Fish

  • 300g market fish
  • 1 pack lemon pepper cornflour
  • 1 tsp oil

To Serve

  • 1 bunch basil, leaves picked
  • 30g tomato pesto

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep & cook pumpkin. Prep carrot and toss with pumpkin and oil on a lined oven tray. Season with salt and pepper and roast for about 25 minutes, until tender and golden. Turn halfway through cook time.
  3. Prep & cook ratatoullie. Prep onion and cauliflower. Heat oil in a medium pot on medium-high heat. Add onion and cook for about 3 minutes, until soft.
  4. Add cauliflower, canned tomatoes, salt, balsamic vinegar and stock to pot and bring to a simmer. Crush tomatoes with a fork. Reduce heat to medium and cook for about 15 minutes, until vegetables are tender and liquid has reduced. Add spinach and stir through to wilt. Season to taste with salt and pepper.
  5. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Place lemon pepper cornflour in a medium bowl. Add fish to flour and toss to coat.
  6. Cook fish & prep basil. Heat oil in a medium fry-pan and cook fish for 1-2 minutes each side (depending on thickness), until golden and just cooked through. Prep basil.
  7. Serve. Pumpkin and ratatoullie topped with fish, tomato pesto and basil.

Nutritional Information

Energy 1772 kj
424 kcal
Protein 37.9g
Carbohydrate 28.5g
Fat 15.6g