Shellie’s oven baked fish with ratatouille and beans
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tsp
Red onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Eggplant
1 medium, cut into 2cm pieces
Zucchini
2 medium, cut into 2cm pieces
Red capsicum
2 medium, cut into 2cm pieces
Canned diced tomatoes
2 400g can, (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 400g can, (1 x 400g can)
Skinless white fish, raw
500 g, (4 x 125g fillets), firm variety
Lemon juice
2 tbs
Fresh lemon rind
1 tsp, finely sliced, to serve
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic, eggplant, zucchini and capsicum for 5 minutes, stirring often, or until lightly golden. Add tomatoes, paste, oregano and 2 cups (500ml) water and bring to the boil. Reduce heat, simmer, stirring occasionally, for 15 minutes or until vegetables are tender and sauce is thickened. Stir in basil, vinegar and beans and cook for a further 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. Place fish on prepared tray, drizzle with juice and season with salt and pepper. Bake for 10-12 minutes or until fish is cooked through.
3
Divide ratatouille and fish evenly among 4 plates. Serve with lemon rind and extra basil leaves.
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