Name: Parmesan Crusted Baked Fish with Ratatouillle
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 eggplant, cut into 2-3 cm cubes; 1 zucchini, cut into chunks; 1 red capsicum, cut into 2-3 cm cubes; 1 red onion, chopped; 2 tomatoes, each cut into 6 wedges; 4 cloves garlic; 1/4 cup ZOOSH Mighty Balsamic Splash Light; 2 tablespoons tomato paste; Freshly ground black pepper; 1/2 cup coarse breadcrumbs (ciabatta or turkish bread); 1/4 cup flat leaf parsley, roughly chopped; 2 teaspoons thyme leaves; Grated rind of 1/2 a lemon; 1/4 cup Bega Grated Parmesan Cheese; 60g melted butter; 4 thick white fish fillets or cutlets eg. rockling (approx 150g each)

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TOSS together the vegetables, tomato and garlic with the combined dressing, tomato paste and pepper, mix well. Bake covered in a moderate oven 180°C for 20 minutes
REMOVE cover and cook a further 15 minutes, or until vegetables are tender
COMBINE the crumbs with the parsley, thyme, lemon, parmesan and butter
Season the fish with salt and pepper and place onto a lined oven tray. Top each fillet evenly with the crumb mixture
BAKE in a moderate oven 180°C for 15 minutes or until fish is cooked through and crumbs are golden
SPOON Ratatouille onto serving plates, then top with the fish. Serve immediately

TOSS together the vegetables, tomato and garlic with the combined dressing, tomato paste and pepper, mix well. Bake covered in a moderate oven 180°C for 20 minutes
REMOVE cover and cook a further 15 minutes, or until vegetables are tender
COMBINE the crumbs with the parsley, thyme, lemon, parmesan and butter
Season the fish with salt and pepper and place onto a lined oven tray. Top each fillet evenly with the crumb mixture
BAKE in a moderate oven 180°C for 15 minutes or until fish is cooked through and crumbs are golden
SPOON Ratatouille onto serving plates, then top with the fish. Serve immediately

TOSS together the vegetables, tomato and garlic with the combined dressing, tomato paste and pepper, mix well. Bake covered in a moderate oven 180°C for 20 minutes
REMOVE cover and cook a further 15 minutes, or until vegetables are tender
COMBINE the crumbs with the parsley, thyme, lemon, parmesan and butter
Season the fish with salt and pepper and place onto a lined oven tray. Top each fillet evenly with the crumb mixture
BAKE in a moderate oven 180°C for 15 minutes or until fish is cooked through and crumbs are golden
SPOON Ratatouille onto serving plates, then top with the fish. Serve immediately