Grilled cuttlefish with ratatouille and beans

4 servings

Ingredients

Quantity Ingredient
600 Gram; 12 fillets and 12
; head fresh
; cuttlefish (1lb
; 5oz)
275 grams Broad beans; shelled (9 1/2lb)
70 grams Spring onions; chopped (2 1/2oz)
70 grams Mixed peppers; finely chopped (2
; 1/2oz)
70 grams Aubergine; finely chopped (2
; 1/2oz)
85 grams Courgettes; finely chopped
; (3oz)
115 grams Tomatoes; skinned seeded and
; chopped (4oz)
1 teaspoon Dried thyme
2 tablespoons Fresh rosemary; chopped
2 tablespoons Fresh dill; chopped
3 tablespoons Olive oil

Directions

Pre-heat the grill until hot.

Toss the cuttlefish with 1 tbsp of olive oil, thyme and rosemary and season with salt and pepper. Place on the grill pan under the grill for 10 minutes, turning half way through.

Meanwhile, heat a large frying pan until hot and add 1 tbsp of olive oil and half the spring onions. Cook for 2 minutes before adding all the vegetables, except the broad beans. Cook for 5 minutes until tender. Remove from the pan and keep warm.

Heat a medium frying pan until hot then add the remaining olive oil, spring onions and broad beans. Stir fry for 2–3 minutes until hot. Add the dill and season with salt and pepper. Divide the broad beans amongst 4 plates, place the cuttlefish on top with the ratatouille spooned over.

Converted by MC_Buster.

Per serving: 103 Calories (kcal); 10g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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