Baked Fish With Ratatouille Recipes

Steps:

• Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
• Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
• Once cool, lift the leaves out and squeeze to remove any excess water.
• Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
• For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
• Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
• With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
• To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
• Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.

Steps:

• In a large pot, heat oil over medium-high heat.
• Add the chopped garlic to the pot and saute for 30 seconds.
• Add in the next 5 ingredients; stir to combine.
• Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
• Add in the tomatoes and vinegar; stir to mix.
• Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
• Season with salt and pepper to taste.
• Meanwhile, sprinkle fish fillets with salt and pepper.
• Place fillets in a lightly oiled 13x9 inch glass baking dish.
• Spoon vegetable mixture over fish.
• Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.

Steps:

• Preheat oven to 425 degrees.
• In a large bowl combine the prepared vegetables and toss with the basil, oregano and oil.
• Pour into a 3 quart baking dish and cook for 40 minutes stirring once.
• Push veggies to the side and lay fish filets in center.
• Cover with foil and bake until fish is opaque in center, around 20 minutes.
• Uncover fish and sprinkle with cheese.
• Recover and bake for 5 minutes.
• Remove, salt and pepper to taste.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
• Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
• Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.

Steps:

• Wash and dry fish. Squeeze lime juice over it.
• Combine ratatouille with chili, cinnamon, sherry and black pepper.
• Place fish in shallow baking dish in single layer. Top with ratatouille, making sure to cover it completely. Freeze or refrigerate.
• To serve, defrost if frozen, cover and bake at 400 degrees for 10 to 15 minutes.
• Sprinkle with coriander or parsley. Serve with boiled tiny new potatoes.

Steps:

• Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
• For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
• Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.