Ingredients:
For the Murray Cod Fillets:
For the Leek Chips:
- 2 large leeks (white and light green parts only)
- 2 tbsp olive oil
- Salt, to taste
For the Purple Sweet Potato Chips:
- 2 large purple sweet potatoes
- 2 tbsp olive oil
- Salt, to taste
For the Ratatouille Sauce:
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 400g can of diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh basil leaves, for garnish
Instructions:
1. Prepare the Leek Chips:
- Preheat the oven to 180°C (350°F).
- Slice the leeks into thin rings and separate them.
- Toss the leek rings with olive oil and a pinch of salt.
- Spread the leeks in a single layer on a baking sheet.
- Bake for 15-20 minutes, or until crispy and golden brown. Keep an eye on them to avoid burning.
- Remove from the oven and set aside.
2. Prepare the Purple Sweet Potato Chips:
- Increase the oven temperature to 200°C (400°F).
- Peel and slice the purple sweet potatoes into thin, even rounds.
- Toss the sweet potato slices with olive oil and salt.
- Arrange the slices in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until crispy and golden, flipping halfway through for even cooking.
- Remove from the oven and set aside.
3. Make the Ratatouille Sauce:
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and garlic, sautéing until softened.
- Add the diced eggplant, zucchini, and capsicums. Cook for about 5-7 minutes, stirring occasionally.
- Stir in the tomato paste, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
- Reduce the heat and let the sauce simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavours have melded together.
- Remove the bay leaf and keep the sauce warm.
4. Cook the Murray Cod Fillets:
- Season the fillets with salt and pepper.
- Heat olive oil and butter in a large non-stick pan over medium-high heat.
- Add the fillets to the pan, skin-side down, and cook for 3-4 minutes, or until the skin is crispy.
- Flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from heat.
5. Assemble the Dish:
- Spoon a generous amount of ratatouille sauce onto each plate.
- Place a Murray Cod fillet on top of the sauce.
- Garnish with crispy leek chips and purple sweet potato chips.
- Add a slice of lemon and finish with fresh basil leaves.
6. Serve and Enjoy:
- Serve immediately while the fish and chips are hot, showcasing a delightful mix of textures and flavours.
