INGREDIENTS

THE RATATOUILLE

• 2 tablespoons of extra virgin olive oil
• 1 brown onion, peeled, finely diced
• 2 cloves of garlic, peeled, sliced
• 1 large zucchini, topped and tailed, cut into 2-3cm dice
• 1 red capsicum, deseeded, cut into 2-3cm dice
• 1 small eggplant, stalk removed, cut into 2cm dice
• 1 cup of cherry tomatoes, halved
• ½ glass of white wine
• Pinch of sea salt
• Pinch of freshly ground black pepper

THE BARRA

• 2 barramundi fillet portions
• 2 good knobs of butter
• Extra virgin olive oil
• ½ cup of chopped fl at-leaf parsley
• Good splash of white wine
• 2 tablespoons of finely chopped macadamia nuts, unsalted
• Plain flour to dust fish fillets
• Sea salt
• Freshly ground black pepper
• 2 pinches of native wattleseed, dried and ground
• 1 lemon (half for squeezing and remainder for garnishing)

METHOD

THE RATATOUILLE

1. In a heavy-based saucepan, heat the oil and add the onions and garlic. Fry until the onions soften and stir with a wooden spoon.
2. Now add the eggplant and fry for 3-4 mins, followed by
3. the zucchini, capsicum and fresh tomatoes.
4. Season with salt and pepper and stir for a few minutes.
5. Add the wine and reduce the heat, place a lid on the saucepan and allow to cook for 10 minutes, occasionally stirring. Make sure the vegetables don’t dry out too much (you may need to add a little water). Once the vegetables are cooked, set aside and keep warm.

THE BARRA

1. Dust your fish fillets in the flour. Shake off the excess flour and season with salt and pepper.
2. Heat your pan, add a splash of olive oil, knob of butter and the fish with the flesh side down first (not the skin side).
3. Cook the fish for around 2-3 minutes until it starts to brown, occasionally spooning the oil and butter over the fish. Turn the fillets and repeat the process until the fish is about cooked.
4. Remove the fish from the pan and place on a tray in an oven preheated to 160ºC while you make the sauce.
5. To make the sauce, add a knob of butter, macadamias, ground wattleseed and a good splash of white wine to the pan. Gently stir until the sauce starts to bubble, add a squeeze of lemon and the chopped parsley.

TO SERVE

1. Place the ratatouille onto plates, remove the fish from the oven and put them onto the ratatouille. 
2. Spoon your hot butter sauce over the fish and serve with a wedge of lemon.

Category: Cooking
Written: Fri 01 Apr 2016
Printed: April, 2016
Published By: