Name: Salmon on fennel ratatouille
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 1
Ingredients: 1tsp olive oil; 1 small red onion, roughly chopped; 1 yellow pepper, chopped; 1 clove garlic, crushed; good pinch dried oregano; pinch pepper; 2 fresh ripe tomatoes, chopped; half small head fennel, thinly sliced; 1 125g salmon fillet; 2 tbsp water; fresh basil leaves, to serve

A gluten-free dish of steamed salmon served over bed of ratatouille.

Serves

Prep

10 minutes

Cook

15 minutes

Each 601g serving contains (excludes serving suggestion)

KCal

421

Carbs

20.0g

Fibre

10.3g

Protein

29.3g

Fat

22.5g

Saturates

3.9g

Sugars

18.0g

Salt

0.18g

Fruit/Veg Portion

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Ingredients

1tsp olive oil

1 small red onion, roughly chopped

1 yellow pepper, chopped

1 clove garlic, crushed

good pinch dried oregano

pinch pepper

2 fresh ripe tomatoes, chopped

half small head fennel, thinly sliced

1 125g salmon fillet

2 tbsp water

fresh basil leaves, to serve

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Method

Step 1

Put the oil in a large pan on medium heat. Add the onion and stir for 2–3 minutes until it softens.

Step 2

Now add the yellow pepper and stir regularly for 3–4 minutes.

Step 3

Add the garlic, oregano, seasoning, tomatoes and fennel. Stir for 2 more minutes and bring to a simmer.

Step 4

Place the salmon on top of the ratatouille, add the water and cover with a lid or with foil. Simmer gently for 4–5 minutes or until the salmon is cooked through.

Step 5

Remove the salmon, stir a few torn fresh basil leaves into the ratatouille and serve.

Recipe tips

Use sea bass or cod instead of salmon.
Add an aubergine to the ratatouille.

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Salmon on fennel ratatouille

Ingredients