Creamy salmon with chunky ratatouille

• doses: 8
• tempo ativo: 15 mins
• tempo total: 1 hour 35 minutes

Ingredientes

1 tbsp olive oil

2 aubergines, cubed

6 garlic cloves, sliced

family pack mixed peppers (5 total), deseeded and cut into large chunks

3 large courgettes, cut into batons

680g bottle passata

300ml vegetable stock

small handful basil leaves, most

chopped, a few leaves left whole to serve

FOR THE SALMON

125g tub garlic soft cheese (we used Boursin Light)

100g low-fat cream cheese

40g fresh breadcrumbs

40g pine nuts, roughly chopped

8 skinless salmon fillets

Instruções

1 Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.

2 Beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.

3 Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/ 180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins — if the crumbs are getting

too brown, cover the fish with foil. Serve scattered with basil.

Notas

FREEZABLE

If you want to cook this dish straight away, pop it in a preheated oven for 15 mins instead of freezing