- 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)
| - 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
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