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.
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