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BATCH COOKING: SALMON AND RATATOUILLE

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

Ingredients

  • 1 tbsp coconut oil
  • 2 organic aubergines, cubed
  • 6 garlic cloves, sliced
  • 5 mixed peppers, 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

  • fresh basil
  • 40g pine nuts
  • extra virgin olive oil
  • Himalayan pink salt
  • 8 skinless salmon fillets
  • Sweet potato (to serve), optional

Method

  1. Heat the coconut 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.
  2. For the salmon, take a pestle and mortar and hand grind basil, 3/4 of the pine nuts, oil and salt.  Spread the top of the fish fillets with the mix, then dip in the remaining pine nuts. Put a fillet on top of each ratatouille-filled dish.
  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 top of the salmon is getting too brown, cover the fish with foil. Serve scattered with basil and oven baked sweet potato.
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