Name: Creamy salmon with chunky ratatouille
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mediterranean
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; 125g tub garlic cream cheese (we used Boursin Light); 100g low-fat cream cheese; 40g fresh breadcrumb; 40g pine nut roughly chopped; 8 skinless salmon fillets; crusty bread to serve (optional)

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Creamy salmon with chunky ratatouille

Creamy salmon with chunky ratatouille

Sara Buenfeld

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.10 ratingsRate

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This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Freezable

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Olive oil bread

A star rating of 4.8 out of 5.143 ratings

Apricot & ratafia sponge cake

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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 breadcrumb
40g pine nut

roughly chopped
8 skinless salmon fillets
crusty bread

to serve (optional)

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Nutrition: per serving

kcal449
fat25g
saturates5g
carbs17g
sugars13g
fibre6g
protein38g
salt0.8g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

TO COOK FROM FRESH

If you want to cook this dish straightaway. Pop it in a preheated oven for 15 mins instead of freezing.

Recipe from Good Food magazine, February 2013

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A star rating of 4.8 out of 5.10 ratings

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