Monkfish with Ratatouille

Ingredients for Monkfish with Ratatouille

• 450g aubergine, cut into 1-inch cubes (725ml )

• 1 medium-large courgette, cut into 1-inch pieces (300g )

• 1 large pepper, cut into 1-inch pieces (240g )

• 1 onion, cut into 1-inch pieces

• 20ml olive oil, divided

• 2 tablespoons finely chopped fresh thyme (or 1 teaspoon dried)

• Vegetable oil cooking spray

• 1 tablespoon finely chopped garlic

• 1 jar (400g) prepared marinara sauce

• 4 monkfish fillets (about 170g each)

• 3 tablespoons finely chopped fresh basil (plus leaves for garnish)

• 2 tablespoons drained capers

How to make Monkfish with Ratatouille

Heat oven to 232°C. Toss aubergine, courgette, pepper and onion with 2 teaspoons oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoons oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.