Pan Fried Barramundi with Ratatouille and Feta Gratin

This is a delicious white fish dinner with salad.

Ingredients serve 4

4 Barramundi fillets

1 cup plain flour

2 tbls butter

Method

Blend flour and your favourite seasoning such as salt and pepper. Cover the barramundi fillet in the flour mixture. Heat butter in a frying pan on medium heat and fry the fillets approx. 3 minutes on each side. Serve with a drizzle of lemon juice and Ratatouille on a plate.

Ratatouille with Feta Gratin

Ingredients 

1 eggplant (300g)

1 onion (150g)

2 tablespoons olive oil

1 clove garlic, crushed

2 zucchini

4 large tomatoes

2 tablespoons tomato paste

4 tablespoons chopped fresh parsley

4 fresh basil sprigs

Topping

2 slices Wholemeal bread

180 g feta, reduced fat if you prefer

1 tablespoon olive oil

Method

1. Trim and discard the stalk end of the eggplant and cut the flesh into 1 cm cubes. Chop the onion. Heat the oil in a large saucepan over a high heat, add the onion and garlic and cook for 1 minute. Add the eggplant, reduce the heat to medium and cook for 5 minutes, stirring occasionally, until softened.

2. Cut the zucchini into 1 cm cubes. Add them to the pan and continue to cook for a further 2 minutes, stirring occasionally until the vegetables start to brown.

3.  Preheat the grill to the hottest setting. Dice the tomatoes then add them along with the tomato paste to the pan. Stir in 90 ml of cold water. Heat the mixture until simmering, cover and cook over a medium to medium-low heat for 8-10 minutes. Stir in the parsley and transfer to a shallow ovenproof dish.

4.  For the topping, cut the bread into 1 cm cubes. Crumble the feta into a bowl, add the bread then pour over the oil and toss to coat. Sprinkle the topping over the ratatouille and grill for 1-2 minutes or until the cheese softens and the bread browns. Strip the leaves from the basil sprigs and sprinkle them over the ratatouille before serving.

Note: For a variation make a garden salad with the fish or pan fried lemonthyme and parsley potatoes.