Brill on the Bone with Ratatouille and Fried Courgettes
Brill on the Bone with Ratatouille and Fried Courgettes! Simple, speedy, Mediterranean style cooking. Stacks of veg too!
Ingredients
- 1 brill
- Salt and pepper
- 50ml olive oil
For the ratatouille
- 2 tbsp olive oil
- 1 onion, peeled and diced
- 1 red yellow and green pepper, diced
- 1/2 garlic clove, sliced
- 1 aubergine, cubed 1 cm
- 1 courgettes, cubed 1 cm
- 3 tomatoes, diced
- 1 small bunch of basil, torn
- Salt and pepper
Courgette fries
- 2 courgettes cut into juilienne
- 100ml milk
- Flour to coat
- Lemons to serve
Method
Heat a large non stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add the garlic then peppers and cook for 30 seconds then add the courgettes and cook for another 30 seconds.
Finally, add the aubergines and tomatoes, season and cook over a gentle heat for 5 minutes. Finish with the basil.
For the brill, stuff with some of the parsley and lemon slices, season then sit on a tray roast for 10 minutes.
Coat the courgettes in milk then flour deep fry until crisp, season.
Ingredients
- 1 brill
- Salt and pepper
- 50ml olive oil
For the ratatouille
- 2 tbsp olive oil
- 1 onion, peeled and diced
- 1 red yellow and green pepper, diced
- 1/2 garlic clove, sliced
- 1 aubergine, cubed 1 cm
- 1 courgettes, cubed 1 cm
- 3 tomatoes, diced
- 1 small bunch of basil, torn
- Salt and pepper
Courgette fries
- 2 courgettes cut into juilienne
- 100ml milk
- Flour to coat
- Lemons to serve
Method
Heat a large non stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add the garlic then peppers and cook for 30 seconds then add the courgettes and cook for another 30 seconds.
Finally, add the aubergines and tomatoes, season and cook over a gentle heat for 5 minutes. Finish with the basil.
For the brill, stuff with some of the parsley and lemon slices, season then sit on a tray roast for 10 minutes.
Coat the courgettes in milk then flour deep fry until crisp, season.
