Halibut, ratatouille and new potato traybake

Name: Halibut, ratatouille and new potato traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: French recipes
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

Published: 31 Mar 07
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 15 minutes to make and 35 minutes in the oven

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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

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.
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.

Recipe from April 2007 Issue

Nutrition

Nutrition: per serving

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

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