4 x 180g fillets of ocean trout, skin on
1 tbsp of Hillfarm Cumin Infused Canola Oil
1 tsp of salt flakes
1 carrot , diced
1 small eggplant diced
1 red onion, diced
1 zucchini, diced
2 garlic cloves, finely chopped
1 small red capsicum, diced
1 cup of small cherry tomatoes
2 tbsp of Hillfarm Cumin infused canola oil
¼ cup of chopped flat leaf parsley
1 tsp of salt flakes
1 tbsp of basil vinegar
Basil cress or baby basil for garnish
1. Place 1 tablespoon of the canola oil in a pan and heat over a high heat, add the onion, carrot capsicum and garlic and sauté for 5mins. Spoon the onion mix into a bowl with a slotted spoon.
2. Add another tablespoon of canola oil and sauté the eggplant and zucchini for 2 mins then deglaze the pan with the vinegar and spoon into the bowl with the onion mix, season with the salt and add the parsley and keep warm.
3. Mix the salt and canola oil and brush the skin of the fish
4. In a large pan over medium heat then add the well-oiled fish skin down cook the fish skin side down for 5 mins, while the fish is cooking keep brushing the flesh with the canola oil. At the end of the 5 mins turn the fish and cook for 30 secs on the flesh side. Place on a warm plate and allow resting for a minute
5. Spoon the ratatouille on to the plate then place the fish on the ratatouille, drizzle with a little extra canola oil and garnish with the basil cress.
