I have made ratatouille many times, and I don’t mind at all having to stand at the stove gently sauteeing each ingredient then leaving it to simmer while I keep coming back to it.
But in the middle of the week when you come home from work, spending an hour in the kitchen is probably the last thing you feel like doing.
I had this idea to bake the ratatouille to save time, and add a salmon fillet on the top at the end. It worked, everything cooked beautifully. And while the ratatouille is cooking, you can be doing all those other things you have to do on school nights.
Here are all the boxes this dish ticks for me:
- Super quick to prepare (about 10 minutes) – tick
- Healthy – tick
- Only one dish to wash up – tick
- Easy to make – tick
- Delicious – tick tick tick!
- Versatile – tick (you could do a tray of baked garlic potatoes and you have a dinner party meal, or just serve it with bread for an easy mid-week dinner)
I love ratatouille with fish. You could use any fish fillets you like here.
- 1 eggplant, cut into about 5cm pieces
- 1 red onion, roughly chopped
- 1 red capsicum, chopped
- 1 zucchini, chopped into about 5 cm pieces
- 1 x 400 g tin organic chopped tomatoes
- 2 cloves garlic, roughly chopped
- 2 anchovie fillets, chopped
- 2 teaspoons caramelised onion relish (optional)
- 1/2 teaspoon smoky paprika
- 2 salmon fillets
- handful of fresh basil leaves
- olive oil
Preheat the oven to 170 c. Place the onion, garlic and some olive oil (about a tablespoon) in the bottom of a baking dish and toss to coat. Add the vegetables, tomatoes, paprika, anchovies and relish, and a dash of water (just enough to rinse out the tomato tin). Mix well to combine.
Cover with foil and bake for one hour, checking once to mix things around a little.
Put the salmon fillet in a bowl or clean bag and drizzle some olive in, zest some of the lemon, and squeeze a little of the lemon juice in. Add some cracked pepper, toss to coat, and place on top of the ratatouille. Add a little water around the edges of the pan if you think it needs it.
Put it back in the oven, uncovered, turn the heat up to 200 and cook for about 12 minutes, depending on the size of the fillet (a few minutes more if its a large fillet).
Tear up the basil leaves and scatter over the top.
Serve with some fresh crusty bread, or if you can be bothered, baked potatoes.