Photo of Shellie’s oven baked fish with ratatouille and beans by WW

Shellie’s oven baked fish with ratatouille and beans

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
Big thanks to our foodie WW Coach Shellie Foster for creating this winning dish! Shellie’s take on a classic French recipe uses cannellini beans and fresh seafood to create a light yet satisfying Mediterranean main.


Olive oil

1 tsp

Red onion

1 medium, finely chopped


3 clove(s), crushed


1 medium, cut into 2cm pieces


2 medium, cut into 2cm pieces

Red capsicum

2 medium, cut into 2cm pieces

Canned diced tomatoes

2 can(s), (2 x 400g cans)

Tomato paste

2 tsp

Dried oregano

1 tsp

Fresh basil

½ cup(s), chopped, plus extra leaves to serve

Balsamic vinegar

2 tsp

Canned cannellini beans, rinsed, drained

1 can(s), (1 x 400g can)

White fish

500 g, (4 x 125g fillets), firm variety

Lemon juice

2 tbs

Fresh lemon rind

1 tsp, finely sliced, to serve


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic, eggplant, zucchini and capsicum, stirring, for 5 minutes or until almost tender. Add tomatoes, paste, oregano and 2 cups (500ml) water and cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in basil, balsamic, and beans and cook for 2 minutes or until heated through. Season with salt and pepper.
  2. Meanwhile preheat oven to 200°C. Line a baking tray with baking paper. Drizzle fish with juice and season with salt and pepper. Bake for 10-12 minutes or until fish is cooked through. Serve fish with ratatouille and garnish with rind and basil leaves.