Creamy salmon with chunky ratatouille
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 6 garlic cloves sliced
- 1 tbsp olive oil olive oil ol-iv oyl probably the most wi olive oil is pressed from fresh olives. it's…
- 2 aubergines, cubed aubergine oh-ber-geen although i to be exact), the aubergine is used as a…
- family pack mixed peppers (5 total) deseeded and cut into large chunks pepper pep-iz also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 3 large courgettes cut into chunky batons courgette corr-zjet the courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 680 g bottle passata
- 300 ml vegetable stock
- small handful basil leaves most chopped, a few leaves left whole to serve
- 125 g tub garlic cream cheese (we used boursin light)
- 100 g low-fat cream cheese
- 40 g fresh breadcrumb
- 40 g pine nut roughly chopped
- 8 skinless salmon fillets
- crusty bread to serve (optional)
- Carbohydrate 1.493027720352 g
- Cholesterol 172.11 mg
- Fat 12.881 g
- Fiber 0 g
- Protein 64.39045 g
- Saturated Fat 2.91169 g
- Serving Size 1 1 Serving (478g)
- Sodium 420.80303761 mg
- Sugar 1.493027720352 g
- Trans Fat 2.1149 g
- Calories 396 calories
Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.
