Nutrition balance score
Great
Glycemic Index
48
Low
Nutrition per serving
Calories1619.8 kcal (81%)
Total Fat93.4 g (133%)
Carbs99 g (38%)
Sugars41 g (46%)
Protein101.3 g (203%)
Sodium1587.5 mg (79%)
Fiber19.4 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2red peppers
cut into small chunks
6 Tbspolive oil
3garlic cloves
2 sliced and 1 crushed
3courgettes
cut into small chunks
400gtomatoes
small
1unwaxed lemon
Zest of, plus lemon wedges to serve
100gbread
crumbled into small pieces
fresh basil
leaves chopped
fresh flat-leaf parsley
leaves chopped
4 x 120gskinless haddock fillets
dijon mustard
to serve
Instructions
Step 1
Prep time 10 minutes
Step 2
Serves
Step 3
Preheat your oven to 240C/220C fan/Gas 9.
Step 4
In a medium-sized roasting tin, toss together the peppers, four tablespoons of the olive oil, the sliced garlic cloves and the courgettes. Season and pop into the oven for 15 minutes, shaking halfway through, until the vegetables are starting to look burnished.
Step 5
Remove the roasting tin from the oven and add the tomatoes, then pop back into the oven for 15 minutes.
Step 6
Meanwhile, to make the herb crust, mix together the remaining oil with the crushed garlic, lemon zest, breadcrumbs and herbs.
Step 7
Remove the roasting tin from the oven and place the fish fillets on top of the ratatouille. Create a crust by scattering over the herby breadcrumbs.
Step 8
Reduce the oven temperature to 210C/190C fan/Gas 6½ and bake for about 8 minutes until the fish is opaque and flakes easily. Serve with some lemon wedges and a little dollop of mustard on the side.
