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Murray Cod fillets with barbecued ratatouille

Method

  • Toss the capsicums, red onion, zucchini and eggplant with oil and seasonings. Then cook on a preheated BBQ (or ridged grill) until charred on both sides, spraying with oil as needed. Remove to a bowl and toss with the balsamic and basil.
  • Combine the butter, anchovies, olives and lemon juice in another bowl. Set aside.
  • When the vegies are almost ready,  sprinkle a little oil and seasonings over the fish and cook on the BBQ (or ridged grill).
  • Mound the vegies on individual plates, top with the fish and a good spoon of the butter, and serve with a dollop of your favourite relish alongside.

Ingredients

  • 1 red & yellow capsicum, cored, seeded & cut in neat pieces
  • 1 red onion, cut in thickish slices
  • 1 medium zucchini, sliced on the diagonal
  • 1 medium eggplant, sliced
  • olive oil
  • sea salt & freshly ground pepper
  • olive oil spray
  • a splash of balsamic vinegar
  • a few fresh basil leaves, torn
  • 2 heaped tbsp soft butter
  • 3 anchovies, very finely chopped
  • 6 pitted black olives, very finely chopped
  • juice of ½ lemon
  • 4 x 140 gm fish fillets or steaks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm