Wholesome Ratatouille Fish Stew With Basil Oil

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Top, tail and chop the courgette[s] into bite-sized chunks

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice the red onion[s]

Peel and finely slice (don't chop!) the garlic

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a high heat

Once hot, add the sliced red onion and yellow pepper with a pinch of salt and cook for 5-8 min or until softened

Once softened, add the courgette chunks and garlic slices and cook for a further 5 min until beginning to brown

Meanwhile, boil a kettle

Dissolve the vegetable stock cube[s] in 450ml [850ml] boiled water

Once the vegetables have softened, add the dried oregano and tomato paste and cook for 1 min

Add the vegetable stock and balsamic vinegar to the pan and reduce the heat to medium-low

Cook for 10-15 min or until the sauce has thickened slightly and the liquid has reduced by half 

Meanwhile, chop the basil finely, including the stalks 

Add the chopped basil to a pestle & mortar with 2 tbsp [4 tbsp] warm water and a generous pinch of salt

Grind to a paste, then add 1 tbsp [2 tbsp] olive oil and mix to combine – this is your basil oil

Once the stock has reduced, pat the basa fillets dry with kitchen paper

Add the basa fillets to the pan and cook, covered, for 3-4 min, or until cooked through – this is your ratatouille fish stew

Tip: your fish is cooked when it turns opaque and flakes easily!