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Hake Tossed in Ratatouille
1 lb. Hake
2 Large Egg Plants (cut in wedges)
1 Large onion (chopped)
2 Capsicums (sliced)
4 Zucchini (cut in wedges)
1 Garlic Clove
1 Tbs. Fresh Oregano
2 Large Tomatoes (chopped)
3 Tbs. Tomato Puree
1 Cup White Wine
Grated Parmesan Cheese
Grapeseed Oil
2 Tbs. Olive Oil
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Sprinkle the eggplant with salt and let stand for 30 minutes, then dry off moisture with a paper towel. Next in hot olive oil, cook the eggplant until nicely brown and remove from the heat. Cook the onion, zucchini and capsicum (separately). Lastly cook the garlic for 1 minutes and add the tomato puree and wine bring to a boil and add all the vegetables and the oregano. Cut hake into ½ inch cubes; toss with lots of parmesan and cook in the grapeseed oil in a hot pan.
Serve the ratatouille decoratively and place the hake on top.
Serves 4
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