Crispy Barramundi Fillet with Ratatouille Vegetables and White Wine Risotto

For the ratatouille: wash the aubergine and cut into cubes. Then mix with a little salt and let the water draw out for 10 minutes. Then pat dry.

Cut the onions, zucchini and peppers into cubes. Peel the garlic and cut into very fine cubes.

Put oil in a saucepan and fry the onions, garlic, zucchini, then add the peppers and finally the aubergine. Then add the tomato market, stir. Then add the chopped tomatoes and season everything with salt, pepper, a little sugar, sage, thyme and rosemary and simmer for about 15 minutes until the vegetables are cooked but still have a bite.

For the white wine risotto: Peel and dice the shallot. Fry these in a saucepan with oil and the risotto rice until translucent and deglaze with the white wine. Simmer briefly and gradually add the chicken broth while stirring. Let the risotto rice steep over a low heat (approx. 20 minutes) until it is cooked through. Then mix with the Parmesan and butter and season with salt and pepper.

For the fish: Press the fillet on the skin side in flour and fry in a pan with hot clarified butter for about 3 minutes. Then fry the other side for 1 minute. Then put the lid on the pan and let the fish cook. Season with salt and pepper before serving. Bon Appetit!