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Oven baked fish with ratatouille and beans

Shellie’s oven baked fish with ratatouille and beans

1
Points® value
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.

Notes

The ratatouille can be batch cooked and kept frozen for a quick and easy freezer meal to pair with any protein of your choice. To see more of Shellie’s recipes, look her up on Connect @shellie16

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