Fish steaks go great with a ratatouille sauce and I always make at least double as it can be frozen and is a brilliant standby pasta sauce. You can also use it in the Mediterranean Lasagna recipe. Put it through the blender if your kids are fussy with vegetables, it actually really enhances the flavour.
800gwhite fish filletsMSC certified about 200g per person
Pre-heat the oven to 200°C/400°F/gas mark 6
Bring a pan of lightly salted water to the boil, add the potatoes and simmer for 15 minutes until tender.
Add the olive oil to a large pan and over a medium heat, fry the onions, pepper and garlic for around 5 minutes until soft.
Add the courgettes and aubergines and fry for a further 5 - 7 minutes.
Add the tinned tomatoes and passata and stir in most of the basil. Season with salt and pepper.
Place the fish in a large oven proof dish and pour the ratatouille over the top. Bake in the oven for 15 - 20 minutes until the fish is cooked through. You can also cook this on the hob if you prefer and your pan is big enough.
Sprinkle the remaining basil over the ratatouille and serve with the new potatoes.
In a hurry or not all eating together?This dish can be prepared in advance and re-heated.Can be frozen for up to 6 months.[nutrition-label]