Fish ratatouille with pollock and vegetables baked in the oven

6 servings
1 hour 5 min

To prepare a vegetable dish, ratatouille with fish prepare the necessary products and spices.

Cut the eggplant and courgette into rings, put it in a large bowl and salt well so that the bitterness with moisture comes out, then mix and set aside for about twenty minutes.

We make cuts on four tomatoes and pour boiling water into a deep bowl for five minutes.

Peel the bell peppers and randomly cut them into a not very small cube.

Cut three tomatoes into rings and put them on a plate.

Not very finely cut the head of the bulb onions.

Carefully remove the skin from four tomatoes.

Cut the peeled tomatoes into not too large cubes and put them in a plate.

Put the cooked fish fillet to fry in a pan heated on the stove with olive oil.

Heat a pan with vegetable oil added to it on a stove and fry onions.

Add bell pepper to the pan to the onion and add black pepper with salt to taste.

Put the cooked fish in a plate and add salt to taste well with a fork.

Add chopped tomatoes, one teaspoon of a mixture of Provence herbs and tomim to the pan with bell peppers and onions, stirring well for about twenty minutes and closing the pan with a lid.

Add fish to the pan with vegetables, squeeze garlic through the press and close the lid thoroughly.

We squeeze and drain excess juice from courgette and eggplant.

After three minutes, put the cooked vegetable sauce with fish from the pan into a suitable dish and distribute it evenly. Put zucchini, tomato, eggplant in a dish alternately and cover with sauce, send the oven heated to one hundred and sixty degrees for forty minutes.

We serve the prepared dish to the dinner or festive table. We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To all appetite!