Fish with ratatouille

Sit down to a tasty and healthy meal of white fish with ratatouille.

Ingredients 

•  4 white fish fillets (bass, ling, snapper or blue-eye)
•  250g cherry tomatoes, halved
•  1 green capsicum, seeded and thinly sliced
•  1 red capsicum, seeded and thinly sliced
•  1 clove garlic, crushed
•  1 onion, sliced
•  1 1/2 tablespoons torn basil
•  3 teaspoons balsamic vinegar

Method 

Step 1
To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through basil, cover and keep warm.
Step 2
Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through. Serve with ratatouille.


Nutrition

Energy 703kJ	Fat saturated 1.00g
Fat Total 3.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 4.00g	Dietary Fibre g
Protein 29.00g	Cholesterol mg
Sodium 130.00mg

All nutrition values are per serve.

Notes

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion.


Source:

http://www.taste.com.au/recipes/17127/fish+with+ratatouille?ref=collections,french-recipes