Barramundi with Summer Vegetables

Ingredients (serves 4)
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 zucchini, chopped
1 red capsicum, chopped
1 eggplant, chopped
3 Roma tomatoes, chopped
1/4 teaspoon caster sugar
1/4 cup chopped basil leaves
4 (700g) barramundi fillets
olive oil cooking spray
lemon wedges,
crusty bread
Method
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 minutes, or until soft. Add zucchini, capsicum, 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 and crusty bread.
Notes & tipsNote: Perch or ling are also suitable white-fleshed fish suitable for pan frying.