Hoki Tossed in Ratatouille

Method

• Step-by-Step Method for Hoki Tossed in Ratatouille
• Preheat oven to 200°C (fan 180°C) or as directed for your breaded Hoki fillets
• Cut eggplant into 2cm cubes, slice courgettes into thick rounds, dice red capsicum, and slice red onion
• Peel and crush garlic cloves
• Line a large baking tray with parchment paper (if oven-roasting veggies)
• Place eggplant, courgettes, red capsicum, and red onion on baking tray
• Drizzle vegetables with 1 tablespoon olive oil, toss to coat evenly
• Roast vegetables in the oven for 25 minutes or until softened and golden at edges
• While vegetables roast, prepare breaded Hoki fillets on a separate tray as per pack instructions (usually 18–22 minutes at 200°C)
• Place a large non-stick frying pan over medium heat, add 1 tablespoon olive oil
• Add crushed garlic, sauté gently for 1 minute until fragrant
• Add roasted vegetables and pesto-style tomatoes (with juice) to the pan
• Stir and simmer for 5–7 minutes to allow flavours to meld and sauce to thicken slightly
• Season ratatouille mixture with a pinch of salt if needed (taking sodium levels into account)
• When Hoki fillets are golden and cooked through, remove from oven
• Slice Hoki fillets diagonally into large pieces or leave whole as preferred
• Gently toss cooked Hoki pieces through ratatouille mixture to coat (do not break up fish too much)
• Spoon portion of ratatouille onto each serving plate
• Top each portion with pieces of breaded Hoki, nestling fish into vegetables
• Drizzle any pan juices over and around fish for flavour and shine
• Optional: Serve with fresh basil leaves as garnish for colour and aroma
• Present immediately for best texture and temperature
• Each step can be independently executed by different cooks.
• Roasting and fish preparation can happen in parallel, increasing efficiency in a professional or home kitchen.
• Instructions maintain ingredient fidelity (using only provided components), and suggest optimal plating for a restaurant-quality result.