Trout with ratatouille 

October 16, 2015

serves 4


– 8 medium Tomatoes

-4 medium Eggplant

– 1 Onion sliced

– 1 bunch of rainbow chard 

– 1 full head of garlic 

– 2 cups pitted olives

-whole rainbow trout

– lemon slices

To make Ratatouille coarsley slice & chop eggplant, tomatoes, garlic, onion & olives. Heat up sauté pan & cook eggplant half way through, then add garlic & onions when the garlic is soft & brown, add tomatoes & olives. 

Once ratatouille is done place in oven baking dish & top with trout. Drizzle trout with olive oil & fill with lemon slices. Cover dish with aluminium foil and put in heated oven for 20 minutes. 

By admin