After an indulgent 4 day weekend get yourself back to healthy eating habits with this delicious swordfish and ratatouille recipe.

Griddled Swordfish with Ratatouille

2 x 170g swordfish steaks

olive oil

1 TBSP mixed herbs

For the ratatouille

1 TBSP olive oil

1 large red onion, cut into wedges

1 clove of garlic, crushed

1 aubergine, cut into small chunks

1 x 600g tin of chopped tomatoes

1 small glass of red wine

salt and pepper

1 courgette, sliced

1 tsp rosemary, chopped

1 tsp thyme, chopped

1 TBSP parsley, chopped

To serve – crusty bread

Method

1. Make the ratatouille by heating the oil in a large frying pan and add the onion. Sweat gently till  softened.  Add the garlic and cook gently for another 5 minutes.
2. Add the aubergine and cook until it begins to soften.
3. Add the tomatoes and red wine, season with salt and pepper, bring to the boil and simmer for 15-20minutes.
4. Add the courgette and cook for a further 5 minutes. Add the herbs and adjust the seasoning.
5. Meanwhile hgeat a griddle until it is very hot. Brush the steaks with the oil and cook quickly for 2-3 minutes on each side. Dust  with the chopped herbs and serve with the ratatouille and crusty bread.