- Slice the aubergine and courgettes in half and then into 1.5cm chunks. Quarter the red onions and cut the pepper into 1.5cm squares. Quarter the tomatoes. Slice the tomato.
- Set a large saucepan over a med heat and add the olive oil. Cook the sliced aubergine on both sides until browned and set aside. Do the same with the courgettes and set aside, repeat with the peppers and onions.
- Add all the sliced tomatoes and garlic and cook for around 5 mins, until the tomatoes have cooked down, then add the rest of the vegetables to the pan, with the sugar and vinegar and the shredded basil and cook through until warm.
- Pan fry your fillets according to on pack instructions. Place the ratatouille on the plate and then a fillet on top.
If you’re in the mood for something super hearty, why not serve some hasselback potatoes on the side?