Fish Ratatouille

Ingredients

• ½ small onion , chopped
• ½ small garlic clove , chopped
• 15 g mushrooms , chopped
• 1 small zucchini , chopped
• 120 canned chopped tomatoes
• 1/2 tsp dried herbs (a mix of basil, thyme, parsley)
• 50 ml water
• 1 haddock fillet
• 15 g pasta

Steps

1. Preheat the oven to 350°F. In a large saucepan, mix the onion, garlic, mushrooms, zucchini, canned tomatoes, mixed herbs, and water. Bring to a boil. Cover, and simmer gently for 15-20 minutes, or until all vegetables are cooked. Add a little more water if needed.
2. While the vegetables are simmering, cook the haddock: place the fillet in an ovenproof dish and bake until fully cooked, about 20 minutes.
3. Prepare the pasta according to package directions.
4. Remove the vegetables and fish from heat. Blend or mash the fish and vegetables together until smooth, with soft lumps.
5. Place some of the ratatouille on top of the pasta, and mix. Serve.