Tomatoey ratatouille and grilled trout

Print Friendly, PDF & Email

Ingredients

  • 1-2 Sping onion
  • 2 Tomatoes
  • 3-4 Carrots
  • Half an Aubergine
  • Tomato paste
  • Frozen or fresh trout fillet
  • Garlic and spices

Method

Chop the veggies and toss in a pot. Add a smidge of olive oil (or just some water to prevent sticking) and some garlic, cumin, coriander and mixed herbs. You can add some salt and pepper if you want. Once almost cooked add about 1-2 tbsp of tomato paste, stir. Sometimes I also add a dash of chutney for some sweetness.

Bake the salmon at 200 degrees for about 15-20 minutes, skin facing down.

Serve with a side of roasted or boiled sweet potato and a sprig of basil or fennel…yum, easy and healthy!