The baked halibut and new potatoes makes this a wonderful summer dish with the ratatouille, which can be stored in your freezer.
Ingredients
- 500g waxy small new potatoes
- 2 tbsp olive oil, plus extra for drizzling
- 600g frozen ratatouille, thawed and at room temperature (see recipe, p78 of April 2007 issue)
- 2 tbsp baby capers, rinsed and drained
- 1 red chilli, chopped or a good pinch of chilli flakes
- 4 (about 200g each) halibut steaks
- 1 lemon, finely sliced
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly slice the potatoes and place in a large bowl. Toss with the olive oil and plenty of black pepper and a small pinch of salt. Arrange in a single layer on a large baking tray or dish and bake for 20 minutes or until turning golden.
- 2. Spoon the ratatouille on top of the potatoes and sprinkle with the capers and chilli. Place the halibut over the ratatouille and layer the lemon over the fish. Drizzle with a little extra oil. Season well and bake for 15 minutes, until the fish is cooked through.
Nutritional info
Per serving: 457kcals, 17.8g fat (2.8g saturated), 47.6g protein,
28.7g carbs, 8.6g sugar, 0.9g salt