Redfish ratatouille provençale

1 vote
Redfish ratatouille provençale

Ingredients

  • 70 g Ardo Provence herb mix
  • 50 g Ardo Shallots
  • 1 kg Ardo Courgette mix
  • 1.5 tbsp olive oil
  • 500 ml tomato coulis
  • 100 ml white wine
  • 50 g rocket
  • 800 g redfish
  • Salt and pepper

Allergens

Preparation

  1. Mix 50 g Provençal herb mix with 100 ml olive oil.
  2. Cook the rest of the Provence herb mix together with the shallots in 50 ml olive oil, add the white wine and leave for a while so that it reduces.
  3. Add the tomato coulis and simmer.
  4. Bake the courgette mix in the oven at 180°C for 10 minutes and add to the tomato sauce. Allow the sauce to simmer for a while and season with salt and pepper.
  5. Divide the redfish into portions, score the skin with a knife, brush with Provençal olive oil, season with salt and pepper and bake in the oven at 180°C for 5–6 minutes.
  6. Serve the redfish on the ratatouille and top with some leaves of rocket.

Ardo products used in this recipe