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Haddock with Ratatouille
(Serves 2)
10 oz (300 g) haddock filet
½ aubergine (egg plant)
½ zucchini
4 medium tomatoes
¼ Cup (½ dl) olive oil
1 small bunch parsley
Chopped fresh basil
1 ripe mango
¼ Cup (½ dl) white balsamic vinegar
Directions:
Preheat oven to 350° F (180° C) Cut the aubergine (eggplant) zucchini and tomatoes into slices. Cut the mango in half, remove the fleshy part, puree it and mix with the balsamic vinegar.
Brush the haddock filet with a little olive oil and bake in the oven for 5 minutes at 350° F (180° C). On a baking tray covered with baking paper, arrange one layer of aubergine, top with the zucchini and finally the tomato slices. Drizzle with olive oil and basil. Bake in the oven for 15 minutes at 350° F (180° C). Place on the haddock slices and return to the oven. Heat through for 5 minutes. Serve on two plates with half of the mango puree on the plate, topped with half of the haddock and half of the vegetables on each plate. Good with buttered rice or small boiled potatoes, with melted butter and parsley.
Syndication from EclecticCooking.com |
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