Many pregnant women struggle with the question, “should I eat fish while I’m pregnant?”

On one hand, fish is a major source of omega-3 fatty acids (specifically DHA and EPA), which are important for your baby’s brain and eye development. On the other hand, you have probably heard that fish contains contaminants such as mercury that can be harmful to the baby’s development.

Fish is too good a nutritional choice – especially during pregnancy – to give up, and most experts agree that the benefits of eating fish usually outweigh the risks.

This week’s recipe – ‘Grilled Fish and Ratatouille’ – is the perfect dish for a quick lunch or dinner that incorporates not only the important nutrients from some delicious vegetables but also includes your serving of fish!

Serves 4

• 4 white fish fillets (bass, ling, snapper or blue-eye)
• 250g cherry tomatoes, halved
• 1 green capsicum, seeded and thinly sliced
• 1 red capsicum, seeded and thinly sliced
• 1 clove garlic, crushed
• 1 onion, sliced
• 1 1/2 tablespoons torn basil
• 3 teaspoons balsamic vinegar

• To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened.
• Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through basil, cover and keep warm.
• Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through. Serve with ratatouille.