Seabass with ratatouille
Being a good role model doesn't mean you can't cheat sometimes and use a jar of sauce or a ready-prepared dish to use as part of a meal: just check the ingredients list and nutrition labels for salt, fat and sugar content. Choose a good-quality, healthy ratatouille for this seabass dish to save yourself some time, then add a few extra ingredients to boost the healthy properties of the dish. Seabass is a high-protein fish that is naturally low in fat and its delicate flavour goes well with the tomato-y sauce.
Ingredients
Per portion: 403 kcal, 22g protein, 18g fat, 15g carbohydrate
600g ready-made ratatouille
4 fillets of seabass
Handful of basil leaves
Pinch of cayenne pepper
240g sunblush tomatoes, drained
20 black olives, quartered
50g walnut halves
Dash of olive oil
Method
Preheat the oven to 190°C/Gas Mark 5.
Spread the ratatouille into a large ovenproof dish. Stir in 2 tbsp of water and bake in the oven for 15 minutes.
Remove the dish from the oven, stir in half of the basil leaves and place the seabass fillets on top. Spoon a little juice from the ratatouille over each fillet and sprinkle with the cayenne pepper. Bake for a further 7 minutes.
Place the chopped tomatoes, olives, walnuts and remaining basil leaves into a bowl, add a dash of olive oil and stir.
Serve each fillet with the ratatouille and the tomato mixture on top. Serve with new potatoes and green beans.
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