Bake Fish with Ratatouille

Ingredients:

• 2 tablespoons light olive oil
• 1 small aubergine, cut into chunks
• 1 onion, peeled and finely chopped
• 1 red capsicum, deseeded and sliced
• 2 zucchini, sliced lengthwise
• 3 tomatoes, chopped
• salt and freshly ground pepper
• 4 hapuku steaks or other firm white fish
• steaks or fillets
• 3/4 cup EasiYo yogurt
• 1 tablespoon capers, drained
• lemon wedges and parsley to garnish

Method:

Preheat the oven to 200ºC. Heat the oil in a saucepan over moderate heat. Sauté the aubergine and onion for 5 minutes or until the onion is soft but not coloured.

Add the capsicum and zucchini and cook for 2 minutes. Lastly add the tomato and season to taste. Cover and cook for 10 minutes.

Transfer the lightly cooked vegetable mixture to a shallow ovenproof dish and place the fish fillets on top. Mix the yogurt with the capers and spoon over the fish. Cover and bake in the oven for about 15-20 minutes (longer for fish steaks) or until the fish is cooked and flakes easily.

Garnish with lemon wedges and chopped parsley and serve immediately.

Variation/Comments

SERVES 4 , capers can be kept in the fridge indefinitely if they are well covered by vinegar.