Want to try something new with salmon? This recipe is packed with flavour and the crust on the salmon... it's a tasty, crunchy contrast to the rest of the dish.
- 1 tbsp olive oil
- 2 eggplant, cubed
- 6 garlic cloves, sliced
- family pack mixed capsicum (5 total), deseeded and cut into large chunks
- 3 large zucchini, cut into chunky batons
- 680 g bottle passata
- 300 ml vegetable stock
- small handful basil leaves, most chopped, a few leaves left whole to serve
FOR THE SALMON
- 125 g tub garlic cream cheese (we used Boursin)
- 100 g low-fat cream cheese
- 40 g fresh breadcrumbs
- 40 g pine nuts, roughly chopped
- 8 skinless salmon fillets
- crusty bread, to serve (optional)
- Heat the oil in a large non-stick wok or pan, add the eggplant and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the capsicum, zucchini, 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 × 250ml shallow ovenproof dishes or foil containers.
- For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
- 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. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.
To cook from fresh instead, bake in the oven for 15 minutes.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.3 g|
|Total carbohydrates||19.6 g|
|- Sugars||15.4 g|
|Dietary fibre||7.6 g|