Pan-Fried Fish with Ratatouille and Parmesan Roasted Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Toss potatoes on prepared tray with first measure of ratatouille spice mix and oil. Season with salt and pepper and roast for 10 minutes. Remove potatoes from oven, sprinkle over parmesan then roast for a further 5–10 minutes, or until golden.
3. While potatoes are cooking, prepare ratatouille. Dice onion, eggplant, courgette and capsicum 0.5cm. Heat a drizzle of oil in a medium fry-pan (with lid) on medium-high heat. Cook vegetables and second measure of ratatouille spice mix for 2–3 minutes.
4. Add cherry tomatoes, balsamic vinegar and sugar and simmer for a further 2 minutes until thickened slightly. Season to taste with salt and pepper, remove from heat and cover to keep warm.
5. Pat fish dry with paper towels, remove any remaining scales or bones and season with salt. Heat a drizzle of oil in a small fry-pan on high heat. Cook fish for 1–2 minutes each side (depending on thickness), or until just cooked through.
6. Spoon parmesan roasted potatoes onto a plate and top with fish. Spoon half the ratatouille over fish and garnish with basil.