TRUMPETER AND RATATOUILLE
PREPARATION: 15min ~ COOK: 20min ~ READY IN: 35min
INGREDIENTS (SERVES 3)
3 striped trumpeter fish fillets
2 carrots, diced
Hillfarm cumin infused canola oil
1 red onion, diced
1 red capsicum, diced
1 eggplant, diced
1 garlic clove, finely diced
1 zucchini, diced
12 cherry tomatoes, whole
handful of parsley, roughly chopped
Cook each ingredient with about 2 minutes apart. Start by caramelising the carrot in an oiled pan over a medium heat followed by the onion and red capsicum. Take them out of the pan. Following the same cooking pattern as the hard ingredients cook the eggplant, garlic and zucchini. Transfer the cooked vegetables back to the pan and add the cherry tomatoes. Mix everything together and turn the heat off. Leave to rest.
Baste the fish with a mix of cumin oil and salt. Place the fish skin side down into a non-stick pan over a medium heat. Once you hear a loud sizzle turn the heat down and keep cooking until your are over halfway through cooking the fish. Baste the fish again and cook the other side for only 30 seconds.
Serve with some parsley on top.