Fish and ratatouille

A strange combo for those used to having traditional fish and chips but this is a much healthier alternative. This makes plenty, so freeze the extras in portions for another meal. There's only 300 calories in the ratatouille in total, plus 1-calorie-per-gram of fish so it's quite good for you.

Serves two, with leftovers - 300 calories per serve

150g fish per person
2 zucchini, diced
2 brown onions, diced
2 carrots, diced
2 red capsicums, diced
2 tins chopped tomatoes
2 tbspn tomato paste
1 cup vege or chicken stock
2 garlic cloves
chilli (if you like it a bit spicier)
1 tbspn dried basil or 1/4 cup fresh chopped basil
1 tbspn dried oregano
black pepper 

Method

Saute the onions and garlic in a non-stick pan. add the vegetables and cook for a couple of minutes. 

Add the paste, tinned tomatoes, stock and herbs and simmer for about 15 minutes, until it has thickened slightly. Fish, depending on its thickness will take about 8 minutes to cook. Easiest way is to lightly dust it with flour and cook in spray oil in a pan. Alternatively, steam with some lemon and dill if you have a steamer.