Name: Roasted halibut steaks with summer ratatouille
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 clove of garlic, peeled and roughly chopped; 3 courgettes; 6 halibut steaks on the bone, each; 25 ml olive oil; freshly ground black pepper, for seasoning; 2 yellow peppers; 2 red peppers; 25 g basil, roughly chopped or torn; 2 red onions; 450 g baby vine tomatoes; 275 ml olive oil; weighing about 175 g; ground black pepper, for seasoning; 1 small fennel bulb; 1 large aubergine, the purple Italian variety is best; 25 g butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

Ratatouille

2 red onions
1 large aubergine, the purple Italian variety is best
2 yellow peppers

Fish course
Pescatarian
Gluten-free
Summer

Method

Ratatouille

Preheat the oven to 220°C.
Peel the onions, cut into quarters and then cut each quarter lengthways again.
Roughly chop the remaining vegetables, and put into a large bowl with the onions.