Sit down to a tasty and healthy meal of white fish with ratatouille.
Ingredients
- 4 white fish fillets (bass, ling, snapper or blue-eye)
- 250g cherry tomatoes, halved
- 1 green capsicum, seeded and thinly sliced
- 1 red capsicum, seeded and thinly sliced
- 1 clove garlic, crushed
- 1 onion, sliced
- 1 1/2 tablespoons torn basil
- 3 teaspoons balsamic vinegar
Method
- Step 1To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through basil, cover and keep warm.
- Step 2Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through. Serve with ratatouille.
Nutrition
703 kj
Energy
3g
Fat Total
1g
Saturated Fat
29g
Protein
130mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion.
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
0