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