Ocean trout w olive crust + Vegetable ratatouille
Tasmanian ocean trout fillet topped w tomato + black olive GF crust (180g, 327 cals). Comes with side of Vegetable ratatouille (150g, 68 cals).
IngredientsOcean trout, olives, garlic, rosemary, parsley, chili, sun dried tomatoes, E V olive oil, pepper. Vegetable ratatouille: Tomato, zucchini, eggplant, wine, capsicum, onion, water, basil, E V olive oil, thyme, rosemary, salt, garlic, pepper.
PreparationDefrost + bake for 6 minutes. Heat vegetable ratatouille and serve.