Creamy salmon with chunky ratatouille
Prep:
15 mins
Cook:
80 mins
This delicious recipe is designed for freezing ahead to make life easy.
Ingredients:
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.
Serves
8
Preparation Time
15 minutes
Cooking Time
80 minutes
Main ingredients
Cheese, Fish, Vegetables
Recipe Type
Batch Cooking
Level of Difficulty
Easy
