Directions

What are we cooking today?

1. This spiced tomato ragu is a rich and delicious European dish. Poaching the fish keeps it from drying out while cooking and provides maximum flavour.

Getting started

1. Peel and chop the potato, and bring to the boil in a small pan of salted water.

2. Finely chop the garlic and onion. Chop tomatoes, if using fresh, and slice the zucchini.

3. Heat the oil in a medium frying pan and add the garlic, onion and zucchini, and cook for a couple of minutes, stirring so they do not burn.

4. Once softened, add the tomatoes and oregano, bring to a simmer and then reduce heat.

5. Check the potatoes, and once softened, remove from the water and add to the sauce.

6. Cook for about 10 minutes, then add the crème fraîche and cook for another 5 minutes.

7. Remove the skin from Barramundi and discard. Cut the fish into medium size cubes and add to the stew. Stir gently to turn the fish, so it cooks through.

8. Chop the basil and add. Season with salt, add a squeeze of lemon juice to taste, and serve.