Ratatouille and sea bass

Ingredients Serves 4

2 red onions, each cut into 8 wedges through the root 1 aubergine, cut into 2cm cubes 2 courgettes, halved lengthways and sliced into half moons 5 garlic cloves, skin on 5 tbsp olive oil, plus extra for drizzling 1 tsp dried oregano 1 tbsp red wine vinegar, or more as needed Sea salt and freshly ground black pepper 6 tomatoes, quartered 3 roasted red peppers from a jar, drained and torn into strips 4 sea bass fillets Bunch of fresh basil leaves Good crusty bread, to serve

METHOD

1 Preheat the oven to 220°C/ 200°C fan/gas mark 7.

2 Put the onion wedges, aubergine cubes and courgette moons on a large baking tray with the garlic cloves, olive oil, oregano, red wine vinegar and plenty of seasoning.

3 Toss everything together to coat with the oil, then spread out in a single layer and roast in the oven for 20 minutes.

4 Remove the tray from the oven. Take out the garlic cloves and set them aside. Add the tomatoes and roasted peppers to the tray, then return to the oven for a further 10 minutes.

5 Meanwhile, pat the fish fillets dry with paper towels and season well.

6 Squeeze the garlic cloves from their skins and mash with a little salt and a drizzle of oil.

7 Pull the vegetables out of the oven, remove about 6 tomato quarters and mash with the garlic. Stir the garlic and tomato mash into the vegetables, then lay the seasoned fish, skin-side up, on top.

8 Drizzle with a little more oil and return the tray to the oven for 8 minutes, or until the fish is just cooked.

9 Taste the vegetables for seasoning, adding a little more vinegar as required.

10 Serve the fish and ratatouille immediately, scattered with basil and an extra drizzle of olive oil, with crusty bread on the side.