Ratatouille is one of those dishes that is so easy to put together, uses lots of nice vegetables and packs a lot of flavour too. Often served as a side dish, it's also great in a larger portion, as part of a main course. We like serving pan fried or roasted fish on a bed of ratatouille.
There are lots of variations when it comes to ratatouille recipes, with some adding in spices and some keeping to the addition of one or two herbs. The traditional French Provençal dish of stewed vegetables with tomatoes and herbs usually uses either basil or thyme, or both, in its flavouring. Variations often include ground cumin or fennel seeds, but it's totally up to you. We've picked some of our favourite ratatouille recipes, but as long as you add in the following ingredients, you should have the makings of a good accompaniment to your fish:
- Olive Oil
- Red/yellow peppers
- Herbs; dried oregano, thyme, basil
Once you have your main ingredients you can try out some of the recipes below, which give detailed amounts of each ingredient. We like this quick ratatouille recipe; it's from Raymond Blanc, so you can't go wrong. It uses thyme and rosemary, but as it says, you can try it with different herbs or a pinch of cumin. For a great selection takes on ratatouille, check out Felicity Cloake's article on How to Make the Perfect Ratatouille; something for everyone!
Roast Fish and Ratatouille
We usually choose hake as it packs a lot of flavour and the texture contrasts nicely with the ratatouille. You can also use pan fried bass or try cod (pictured above), which also goes great with the Mediterranean dish.
Cook your ratatouille and keep it on a low simmer, just to keep warm while you roast the fish. Roasting hake couldn't be simpler. Just pre-heat your oven to 200°C (180°C for a fan oven) or gas mark 6. You can roast the fish directly on a non-stick oven tray or on greaseproof paper placed on an over-proof dish. Just lightly rub hake fillets with some olive oil first and season lightly with salt and pepper. You can also add a sprig of thyme for some added flavour. The average cooking time is about 15 minutes. The fish should be opaque and easy to flake.
Gently place the roast hake on a bed of ratatouille and serve.
For more tips on cooking fish check out our blog on Four Foolproof Ways to Cook Fish