Creamy salmon with chunky ratatouille
This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr 20 mins
- Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
- For the salmon, beat together the cheeses. 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, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.
TO COOK FROM FRESH
If you want to cook this dish straightaway. Pop it in a preheated oven for 15 mins instead of freezing.
PER SERVING
449 kcalories, protein 38g, carbohydrate 17g, fat 25 g, saturated fat 5g, fibre 6g, sugar 13g, salt 0.8 g
Recipe from Good Food magazine, February 2013.
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http://www.bbcgoodfood.com/recipes/2892676/
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Ingredients
- 1 tbsp olive oil
- 2 aubergines , cubed
- 6 garlic cloves , sliced
- family pack mixed peppers (5 total), deseeded and cut into large chunks
- 3 large courgettes , cut into chunky batons
- 680g bottle passata
- 300ml vegetable stock
- small handful basil leaves , most chopped, a few leaves left whole to serve
FOR THE SALMON
- 125g tub garlic cream cheese (we used Boursin Light)
- 100g low-fat cream cheese
- 40g fresh breadcrumbs
- 40g pine nuts , roughly chopped
- 8 skinless salmon fillets
- crusty bread , to serve (optional)
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A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard
8
ratings
Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours
42
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr 20 mins
Ingredients
- 1 tbsp olive oil
- 2 aubergines , cubed
- 6 garlic cloves , sliced
- family pack mixed peppers (5 total), deseeded and cut into large chunks
- 3 large courgettes , cut into chunky batons
- 680g bottle passata
- 300ml vegetable stock
- small handful basil leaves , most chopped, a few leaves left whole to serve
FOR THE SALMON
- 125g tub garlic cream cheese (we used Boursin Light)
- 100g low-fat cream cheese
- 40g fresh breadcrumbs
- 40g pine nuts , roughly chopped
- 8 skinless salmon fillets
- crusty bread , to serve (optional)
PER SERVING
449 kcalories, protein 38g, carbohydrate 17g, fat 25 g, saturated fat 5g, fibre 6g, sugar 13g, salt 0.8 g
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20 February 2013
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