Marulk med ratatouille

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Mediterranean-inspired monkfish with ratatouille is a vibrant, one-pan dish that celebrates the meaty texture of fresh white fish alongside roasted summer vegetables. By roasting the aubergine, courgette, and peppers together before finishing them in a rich tomato sauce, you create a deeply flavoured base that complements the sweetness of the monkfish beautifully. It is a sophisticated yet simple meal that brings a taste of the coast to your kitchen.

Designed as a diabetes-friendly main course, this recipe is naturally low in carbohydrates and high in essential nutrients. The addition of salty capers and fresh basil provides a bright finish without the need for heavy seasoning or fats. Serve this wholesome dish on its own or with a small portion of steamed greens for a light, nutritious dinner that the whole family will enjoy.

Ingredients for Monkfish with Ratatouille

450g aubergine, cut into 1-inch cubes (725ml )
1 medium-large courgette, cut into 1-inch pieces (300g )
1 large pepper, cut into 1-inch pieces (240g )
1 onion, cut into 1-inch pieces
4 teaspoons olive oil, divided
2 tablespoons finely chopped fresh thyme (or 1 teaspoon dried)
Vegetabilisk oljespray för matlagning
1 tablespoon finely chopped garlic
1 jar (400g) prepared marinara sauce
4 monkfish fillets (about 170g each)
3 tablespoons finely chopped fresh basil (plus leaves for garnish)
2 matskedar avrunna kapris

How to make Monkfish with Ratatouille

Heat oven to 232°C. Toss aubergine, courgette, pepper and onion with 2 teaspoons oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoons oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.

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