White fish with roasted eggplant and cherry tomatoes

1. Preheat oven to 200°C (fan-forced). Arrange eggplant on a lined baking tray. Drizzle over one tablespoon oil and season with salt. Roast for 15 minutes before adding cherry tomatoes to the tray. Roast for a further 10 minutes or until eggplant is tender and cherry tomatoes are starting to collapse.
2. Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Add barramundi, skin side down, and cook for 2-3 minutes or until skin is golden and crispy. Reduce heat to medium and continue to cook until heat has risen halfway up the side of the fillets. Turn and cook for a further 2-3 minutes or until cooked through. Remove from pan and keep warm.
3. Return pan to medium-high heat. Cook spring onion, garlic and capers for one minute or until fragrant. Remove from heat and pour in buttermilk. Stir through pepper and lemon zest until well combined.
4. Divide barramundi and roasted vegetables between serving plates. Spoon buttermilk sauce over fish and finish with basil leaves and a squeeze of lemon juice.

Cooking Tip: Barramundi has thick, dense flesh compared to other white fish. After cooking the skin until it’s crispy, don’t forget to turn the heat down so the fillets can cook perfectly all the way through.

Nutrition Tip: Despite being low in fat, buttermilk has a rich, creamy and slightly sour flavour. It’s a great base for sauces and dressings, and can be used in baking too!