A simple but flavourful Mediterranean-inspired dish.
Ingredients
- 2 x 200g Cod
- Olive oil for frying
- 1 courgette sliced into 1cm rounds
- 2 red peppers, deseeded and cut into bite-sized chunks
- 1 red onions, thickly sliced
- 2 Vine tomatoes, roughly chopped
- 1 tbsp olive oil
- 2 garlic cloves, unpeeled
- 400g tin chopped tomatoes
- 400g tins butter beans, drained and rinsed
- Juice of half a lemon
- Olive oil
- Sea salt
- Bunch of fresh basil
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes. Bake for 20-25 mins until the veg is tender and jam-like.
- Remove the garlic from the dish .Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add 1 tablespoon of water, 1 tbsp oil and the beans; heat through over a low heat for 5 mins. Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
- Heat a little oil in a large non-stick frying pan over a medium to high heat until hot. Add the fish and cook for 3 minutes each side until the fish is opaque and just cooked.
- Divide the mash between 2 plates and spoon over the ratatouille, place cod on top and sprinkle with basil leaves and serve with lemon wedge.
- Tear over the basil leaves to serve, and serve with lemon wedges.
