Fish with ratatouille

Fish with ratatouille

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  • 0:12 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Sit down to a tasty and healthy meal of white fish with ratatouille.

Featured in
Snapper recipes, French recipes


  • 4 white fish fillets (bass, ling, snapper or blue-eye)
  • 250g cherry tomatoes, halved
  • 1 green capsicum, seeded and thinly sliced
  • 1 red capsicum, seeded and thinly sliced
  • 1 clove garlic, crushed
  • 1 onion, sliced
  • 1 1/2 tablespoons torn basil
  • 3 teaspoons balsamic vinegar


  • Step 1
    To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through basil, cover and keep warm.
  • Step 2
    Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through. Serve with ratatouille.


  • 703 kj


  • 3g

    Fat Total

  • 1g

    Saturated Fat

  • 29g


  • 130mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion.

  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication:


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