Pan-Seared Fish & Ratatouille with Tomato Pesto

Steps

1. Bring a kettle to the boil.
2. Grate carrot and dice onion 1cm. Quarter mushrooms and slice capsicum 2cm. Set aside separately. Heat oil in a pot on high heat. Add carrot and onion and cook for about 4 minutes to soften. Add mushrooms and capsicum and cook for about 2 minutes.
3. Add stock, canned tomatoes, salt measure and vinegar to pot and bring to a simmer. Reduce heat to medium and simmer for about 20 minutes, stirring often, until thickened and vegetables are cooked. Season to taste with salt and pepper.
4. Meanwhile, add bulgur and a pinch of salt to a heatproof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well and season to taste with salt and pepper.
5. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss in a bowl with a pinch of salt and measure of French seasoning, until evenly coated. Heat oil in a frypan on medium-high heat. Cook fish (S4: in batches, split oil measure per batch) for about 2 minutes each side, depending on thickness, until just cooked through. Set aside to rest.
6. Pick basil leaves for serving.
7. Plate bulgur with ratatouille, fish, tomato pesto, and a sprinkling of basil.