Huon style blue-eye trevalla

Ingredients

• 6 x 180 g fillets blue-eye trevalla, skin removed
• Pesto: 1 bunch basil, leaves only
• Pesto: 100 g pine nuts
• Pesto: 100 g grated parmesan cheese
• Pesto: 3 cloves garlic
• Pesto: 200 mL olive oil
• Ragout: 1 onion, finely chopped
• Ragout: 3 cloves garlic, crushed
• Ragout: 1 tablespoon olive oil
• Ragout: 250 g button mushrooms
• Ragout: 250 g honey brown mushrooms
• Ragout: 250 g oyster mushrooms
• Ragout: 250 g shiitake mushrooms
• Ragout: 100 g semi-dried tomatoes
• Ragout: 25 g picked and washed baby spinach leaves