Ingredients (serves 4)
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini (baby marrow), chopped
- 1 red capsicum (bell pepper), chopped
- 1 eggplant, chopped
- 3 tomatoes, chopped
- ¼ teaspoon caster sugar
- ¼ cup chopped basil leaves
- 4 (700g) white fish fillets (Hake)
- olive oil cooking spray
- lemon wedges, to serve
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 minutes, or until soft. Add zucchini (baby marrow), capsicum (bell pepper), eggplant, tomatoes and sugar. Stir to combine. Cover and cook for 20 minutes, or until tender.
Stir through basil. Season with salt and pepper.
Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
Place vegetables onto serving plates. Top with fish. Serve with lemon wedges.