Pair some lovely fish with the French classic of ratatouille plus some chickpea mash and you have a combination made in heaven.


·       2 teaspoons olive oil

·       1 brown onion, diced

·       1 green capsicum, diced

·       1 red capsicum, diced

·       1 garlic clove, crushed

·       1 punnet cherry tomatoes, halved

·       2 teaspoons balsamic vinegar

·       1 tablespoon torn basil leaves

·       1 x 150g can chickpeas, drained

·       1 teaspoon cumin seeds, ground with a mortar and pestle

·       2 x 120g white fish fillets (bass, ling, snapper or blue eye)

To make the ratatouille, heat the oil in a large saucepan over medium-high heat. Ad d the onion, capsicums and garlic and cook for 4 minutes, or until softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through the basil, cover and keep warm.

Fill a saucepan with water and bring to the boil. Add chickpeas and simmer for 10 minutes. Drain and mash with cumin.

Place the fish in a non-stick frying pan and cook for 3 minutes on each side, or until golden and cooked through. Serve on top of the chickpea mash and top with ratatouille.

Melanie McGrice in the kitchen

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