Creamy salmon with chunky ratatouille

Prep: 15 mins
Cook: 80 mins
Creamy salmon with chunky ratatouille
This delicious recipe is designed for freezing ahead to make life easy.


1 tbsp olive oil

2 aubergines, cubed

6 garlic cloves, sliced

500g mixed peppers, seeded

3 large courgettes, cut into chunks

680g passata

300ml vegetable stock

Small handful basil leaves, most chopped, a few leaves left whole to serve

Salt and pepper

For the salmon

125g tub garlic cream cheese

100g low-fat cream cheese

40g fresh breadcrumbs

40g pine nuts, roughly chopped

8 skinless salmon fillets

Crusty bread, to serve (optional)

In a large non-stick pan or wok, heat the oil. Add the aubergines and cook until they start to soften, stir often.

Add the garlic and stir for a few seconds.

Tip in the peppers, courgettes, passata, stock and half of the chopped basil.

Season with salt and pepper, cover and cook for 20 minutes, stirring occasionally until the vegetables are just tender.

Remove from the heat, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.

For the salmon, mix the cheeses together until well combined.

Make the breadcrumbs by putting 3 slices of bread into a food processor and blitzing.

Mix the breadcrumbs and pine nuts on a plate.

Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese.

Put a fillet on top of each ratatouille filled dish.

Put the dishes inside freezer bags and seal. Use within 6 weeks.  

To serve, unwrap the dishes and put on a baking tray in a cold oven.

Set the oven to 200°C / 400°F / Gas mark 6.

Bake for 55 minutes until bubbling and the fish is cooked.

Check the dishes after 30 minutes if the crumbs are getting too brown, cover the fish with foil.

Serve scattered with basil, and serve with crusty bread. 


Preparation Time
15 minutes

Cooking Time
80 minutes

Main ingredients
Cheese, Fish, Vegetables

Recipe Type
Batch Cooking

Level of Difficulty

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