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Ratatouille with Curried White Fish
This dish cooks on two levels: ratatouille simmers in the casserole while white fish fillets bake in its upturned lid, seasoned with curry and a splash of cream. The vegetables get a head start in the microwave before the slow oven finish.
- Total time
- 86 min
- Prep
- 20 min
- Cook
- 66 min
Ingredients
Method
Set the oven to 160 °C (320 °F). Cut the courgettes, aubergine, pepper and garlic into large cubes with the Tupperware Super Dicer, keeping the courgettes separate.
Pour the oil into the Tupperware Premiaglass casserole 2.1 l, add the aubergine, pepper and garlic, cover and microwave for about 8 minutes at 600 W.
Add the courgettes, stir with the silicone spatula, cover and continue for about 8 minutes more at 600 W.
Stir again, then add the diced tomatoes, thyme, bay leaf, salt and pepper.
Turn the lid upside down on the casserole, arrange the fish fillets in it, drizzle with olive oil and dust with curry powder.
Bake for about 50 minutes, spooning the cream over the fish 5 minutes before the end. Serve piping hot.
