Prep time: 12 minutes
Cooking time: 15 minutes
1 Clove garlic, crushed
3 teaspoons balsamic vinegar
250g Flavorite cherry tomatoes, halved
1 Green capsicum, seeded and thinly sliced
1 Onion, sliced
1 Red capsicum seeded and thinly sliced
4 White fish fillets
1 1/2 tablespoons torn basil
To make rataouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy.
Remove from the heat, stir through basil, cover and keep warm. Heat 1 table spoon of oil in a anon stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through.
Serve with rataouille.