Halibut with ratatouille and wholemeal bread

Ingredients

For 1 serving

• Halibut180 g
• Eggplant100 g
• Zucchini100 g
• Bell peppers80 g
• Tomatoes120 g
• Onion40 g
• Whole wheat bread50 g
• Extra virgin olive oil12 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash the aubergine, courgettes, peppers and tomatoes; remove the stalk, seeds and white ribs from the peppers and trim the aubergine and courgettes. Cut everything into dice of about 1.5 cm and thinly slice the peeled onion.
2. Heat half the oil in a saucepan over medium heat and soften the onion for 3–4 minutes, until translucent; add the peppers and aubergine and let them take on flavour for 3 minutes.
3. Add the courgettes, tomatoes, a few sprigs of thyme and a pinch of salt; cover and stew for 25 minutes over low heat, stirring now and then, until the vegetables are soft but still hold their shape. If there is a lot of liquid, uncover for the last few minutes.
4. Towards the end, pat the halibut dry with kitchen paper and season with salt and pepper. Heat the remaining oil in a non-stick pan over medium-high heat and cook the fish for 3 minutes per side, until golden outside and flaking at the centre.
5. Meanwhile toast the sliced wholemeal bread in a pan or toaster for 2–3 minutes, until crisp.
6. Serve the halibut on the ratatouille with a grind of black pepper and the bread alongside.