Halibut, ratatouille and new potato traybake

Halibut, ratatouille and new potato traybake
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and 35 minutes in the oven

We’ve used leftover ratatouille in this halibut and new potato tray bake, but you could easily whip up a big batch in under an hour and freeze any leftovers for another day. Either way, it’s utterly worth it to make this fantastic family dinner.

 

 

Nutrition: per serving

Calories
457kcals
Fat
17.8g fat (2.8g saturated)
Protein
47.6g
Carbohydrates
28.7g (8.6g sugars)
Salt
0.9g
Calories
457kcals
Fat
17.8g fat (2.8g saturated)
Protein
47.6g
Carbohydrates
28.7g (8.6g sugars)
Salt
0.9g

Ingredients

  • 500g waxy small new potatoes
  • 2 tbsp olive oil, plus extra for drizzling
  • 600g leftover ratatouille
  • 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

Ratatouille with bacon

Bacon is added to this ratatouille for extra crunch. This...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.