Crispy Skin Fish with Ratatouille and Pearl Couscous

Steps

1. Bring a small pot of salted water to the boil. Prepare vegetables.
2. Heat a drizzle of oil in a medium fry-pan (with a lid) on medium-high heat. Cook fennel, capsicum and courgette for 4-5 minutes until golden. Transfer to a medium bowl and return pan to medium heat with a little more oil. Cook onion and garlic for 1-2 minutes until tender.
3. While ratatouille cooks, prepare fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and score skin at 1cm intervals. Season with salt and set aside, skin-side-up, to allow the skin to dry a little.
4. When ratatouille has 10 minutes cook time remaining, cook pearl couscous in pot of boiling water for 7-8 minutes until tender. Drain well and return to pot with a drizzle of oil to prevent sticking. When ratatouille is cooked, fold through couscous.
5. While couscous cooks, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium-high heat. Cook fish (skin-side-down) for 2-3 minutes, until skin is crispy and golden. Flip fish, add butter to pan and cook for a further 1-2 minutes, until just cooked through. Remove from pan and set aside.
6. To serve, divide ratatouille and pearl couscous between bowls and top with pieces of crispy skin fish. Dollop over mint pesto aioli and sprinkle with basil leaves.