Blog | Recipe | Ratatouille Baked Haddock – Serves 4
By David Gordon | 24th September 2017
Fresh Haddock baked with Rich tomato sauce topping with soft aubergine (or mushrooms), courgette and peppers. Preparation & Cooking time 30 mins to 1 hour, although ratatouille can be prepared in advance if required.
- 4 fresh NI Haddock Fillets
- 2 aubergines (or 250g mushrooms)
- 4 small/2 large courgettes
- 1 red pepper
- 2 medium onions (red or white), chopped
- 2 cloves garlic, crushed
- ½ tsp maple syrup (or honey)
- salt & freshly ground black pepper
- small bunch of basil, roughly torn
- 2 fresh lemons
- Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices.
- Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces.
- Heat the oil in a flameproof casserole dish and add the onions. Cook over a gentle heat for 8-10 minutes, stirring occasionally, until golden brown and very tender.
- Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes.
- Stir in the peppers, garlic, sugar, some salt and pepper and half the basil and mix well.
- Cover and cook over a very gentle heat for 20 minutes.
- Add the tomatoes to the pan and cook for a further 10 minutes.
- Cut 4 pieces of aluminium foil, each big enough to form a ‘pouch’ around 1 haddock fillet.
- Alternatively, line a baking tray with aluminium foil for multiple fillets and cover with aluminium foil to cook (see image above)
- Arrange your lemon slices between the foil pieces and place each haddock fillet on top.
- Spoon a generous helping of ratatouille on top of each fillet.
- Seal each pouch leaving a little ‘head room’ for each fillet and set them all on a large baking tray.
- Set the tray into the middle of a preheated oven (190°C for conventional oven or 170°C for fan assisted)
- Cook for 20mins if Ratatouille already hot, or 30mins if cold
- To check if the Haddock is cooked, press a fork into the thickest part of the fillet. If it flakes and is creamy white all through your fish is cooked.
Serve with lightly crushed new potatoes and fresh green beans, and scatter the remaining basil leaves over the ratatouille baked haddock.