Ingredients

For the ratatouille:
2 red onions
1 large aubergine
2 yellow peppers
2 red peppers
2 courgettes
1 small fennel bulb
275 ml olive oil
1 garlic clove, peeled, sliced
sea salt & black pepper
250g baby vine tomatoes
25g basil, roughly chopped
For the marinade:
2 tbsp ginger and garlic paste,
4 garlic cloves, 1 small lobe of ginger,
peeled, grated, and 3 tbsp vegetable oil, blended to a paste
1 tsp cracked black pepper
½ tsp garam masala powder
1 tbsp ground coriander
½ tsp cumin powder
½ tsp red chilli powder
2 tbsp rapeseed oil
1 tbsp lemon juice
8 tbsp plain yoghurt
For the sea bass:
4 fillets of wild sea bass, descaled, skin left on, pin bones removed
sea salt & black pepper

Method

To make the ratatouille, preheat the oven to 220°C/425°F/gas mark 7. Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables, and put into a large bowl with the onions. Pour over the olive oil, add the garlic, and mix thoroughly with your hands. Spread out the vegetables in a roasting tin and season with salt and freshly ground black pepper.
Place in the oven. Once the vegetables have started to colour add the tomatoes and basil.
Mix well and cook for 20 minutes, until the vegetables are well coloured, but are still reasonably crunchy. Check the seasoning and serve either warmed through or cold.
To make the marinade, mix all the ingredients together in a bowl until combined. Place the fillets of sea bass into a dish, pour over the marinade and using your fingers rub it into the fish. Set aside to marinate for 30 minutes.
To barbecue the sea bass, lift the sea bass from the marinade and place skin side down onto the prepared barbecue. Season with salt and freshly ground black pepper and cook for about 5 minutes, remove carefully and serve immediately with the ratatouille.

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