CHRISTMAS ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS.

Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.

×
Menu

Murray Cod Fillets with Leek Chips, Purple Sweet Potato Chips, and Ratatouille Sauce

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time30 minutes
Cook time60 minutes
Ready in90 minutes

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.

M

Login with Email

Create a New Account