The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hake with Ratatouille & Black Olive Tapenade
This light and healthy meal is a take on French ratatouille. We cook a Mediterranean veggie stew, then serve with a portion of delicately cooked, seasonal fresh haddock topped with a salty olive tapenade.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 aubergine
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 onion
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 courgette
- 1 garlic clove
- 1 pepper
- 1 tbsp black olive tapenade (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
- 2 hake fillets (skin off) (Fish)
- 160g green beans
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 489
Protein: 47g
Carbs: 30g
Fat: 20g
Ingredients
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 garlic clove
- 1 courgette (use half)
- 150g hake fillet (skin off) (Fish)
- 1 tbsp black olive tapenade (use half) (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 pepper
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 1 aubergine (use half)
- 160g green beans (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 574
Protein: 47g
Carbs: 33g
Fat: 28g
Hake with Ratatouille & Black Olive Tapenade
This light and healthy meal is a take on French ratatouille. We cook a Mediterranean veggie stew, then serve with a portion of delicately cooked, seasonal fresh haddock topped with a salty olive tapenade.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C. Boil a kettle.
- Dice the aubergine, courgette, onion and pepper into bite-sized pieces. Place into an ovenproof dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast in the oven for 15 mins / air fryer 8-10 mins.
- Meanwhile, finely chop the garlic. Trim the green beans. Heat a large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the garlic, passata, sundried tomato paste, dried Italian herbs and 50ml boiling water (25ml for 1 person). Simmer for 20-25 mins until the sauce has thickened. Add a splash of water if it gets too dry.
- When the roasted veg is ready, remove from the oven and gently stir into the sauce, then continue simmering. Place the fish in the empty ovenproof dish and cover each fillet with the olive tapenade. Roast for 15 mins / air fryer 7-9 mins, or until the fish is cooked through. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Bring a saucepan filled with salted hot water to a boil. Trim the green beans, then add to the pan and boil for 3-4 mins, until cooked. Drain, then season with sea salt and black pepper.
- Serve the ratatouille and green beans on plates. Top with the fish and squeeze over the lemon juice (to taste).
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