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Author Ben Milbourne

Origin Australia

A delicious, light recipe!

INGREDIENTS


4 x 180g fillets of ocean trout, skin on

1 tablespoon of  Hillfarm Cumin Infused Canola Oil

1 teaspoon 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 tablespoons of Hillfarm Cumin infused canola oil

¼ cup of chopped flat leaf parsley

1 teaspoon of salt flakes

1 tablespoon of basil vinegar

Basil cress or baby basil for garnish  

 

METHOD


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 2mins 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 5mins, while the fish is cooking keep brushing the flesh with the canola oil. At the end of the 5mins turn the fish and cook for 30secs 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. 

 

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