Hoki Tossed in Ratatouille
The dish of this tomato and vegetable stew is a good choice with these crunchy batter-fried Hoki fillets. An easy weekday meal that looks and tastes gourmet.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Spatula
- Slotted spoon
- Stove
- Plate
Ingredients
- 480g of breaded Hoki Fillets
- 2 cloves garlic, crushed
- 1 red onion, sliced
- 1 medium eggplant, cut into cubes
- 2 courgettes, trimmed and thickly sliced
- 1 red capsicum, deseeded, cut into cubes
- 2 tablespoons olive oil
- 400g can of Pesto Style Tomatoes
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