The Batch Lady’s Ratatouille-Inspired Hake Parcels
Tender hake wrapped in ratatouille with pesto and breadcrumbs. This easy meal is made in individual parcels that can be frozen until ready to cook, making it perfect for batch cooking.
Introduction
Want to change up the fish? Any white fish works great in this recipe!
Ingredients
| 1 | courgette, thinly sliced |
| 3 large | tomatoes, thinly sliced |
| 4 | hake fillets, skin removed |
| 4 tbsp | sun-dried tomato pesto |
| 8 tbsp | breadcrumbs |
| ½ cup (70g) | grated mozzarella |
Method
IF MAKING AHEAD FOR THE FRIDGE OR FREEZER
Cut 4 squares of tin foil roughly 30cm x 30cm in size to make each of the parcels.
Arrange the courgette and tomato slices evenly between the foil squares, layering alternately as you go.
Place the hake fillets on top of the layered vegetables and spread each one with 1 tablespoon of pesto.
Mix the breadcrumbs and cheese in a small bowl and distribute the breadcrumb topping on top of all the fish fillets – the pesto should help the breadcrumbs to stick. Wrap each parcel up carefully.
Place into a labelled freezer bag and freeze flat.
Oven: Preheat the oven to 180°C/160°C fan. Remove the frozen parcels from the freezer bag and place on a baking tray, opening them up slightly at the top. Bake for 30 minutes until the fish is cooked through.
Air Fryer: Preheat the air fryer to 180°C. Remove the frozen parcels from the freezer bag and place in the air fryer, opening them up slightly at the top. Cook for 25 minutes until the fish is cooked through.
If cooking now
Follow the method for ‘if making ahead’ until the end of step 4.
Oven: Preheat the oven to 180°C/160°C fan. Place the parcels on a baking tray, open them up slightly at the top and cook for 25 minutes until the fish is cooked through.
Air Fryer: Preheat the oven to 180°C/160°C fan. Place the parcels on a baking tray, open them up slightly at the top and cook for 25 minutes until the fish is cooked through.
Reviews
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