Ingredients….
2 x 130g portions pollock fillet
1 x courgette (ribboned with a peeler)
1/2 x leek (slice into circles)
10 x olives (sliced)
1/2 x red pepper (sliced)
1/2 x yellow pepper (sliced)
1/2 x red onions (thick sliced)
1 x garlic clove (finely chopped)
250ml x Passata
Cherry tomatoes on the vine
50g x cubed salted butter
Salt and pepper

• preheat oven 190*C
• heat a large frying pan on a high heat and add 20g of the butter
• add the red onions, peppers, leeks & garlic
• cook for one minute
• add the peppers and olives
• cook for 1 minute
• add the Passata
• add the courgette and stir to cover everything in the sauce
• season with salt and pepper
• place 2 small bunches of cherry tomatoes in the same pan
• place the pan in the oven on the middle shelf and cook for 6/8 minutes
• heat a medium frying pan on a high heat
• add a splash of vegetable oil
• season your fish and carefully lay in the hot oil
• turn down to a medium heat
• cook for 2 minutes
• carefully turn the fish and cook for 1 and a half minutes
• add the remaining butter and continue to cook while spooning the butter over the fish
• remove from heat
• remove your ratatouille from the oven and divide equally between two pasta bowls
• place the fish on top
• lay your cherry tomatoes next to the fish and serve