Ratatouille and sea bass
Ingredients
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
■ Preheat the oven to 220°C/
200°C fan/gas mark 7.
■ Put the onion wedges, aubergine and courgette cubes on a large baking tray with the garlic cloves, olive oil, oregano, red wine vinegar and plenty of seasoning.
■ Toss everything together to coat with the oil, then spread out in a single layer and roast in the oven for 20 minutes.
■ 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 it to the oven for a further 10 minutes.
■ Meanwhile, pat the fish fillets dry with paper towels and season well with salt and pepper. Push the garlic cloves from their skins and mash with a little salt and a drizzle of oil.
■ Pull the vegetables out of the oven, remove about 6 tomato quarters and mash them with the garlic. Stir the garlic and tomato mash into the vegetables, then lay the seasoned fish, skin-side up, on top.
■ Drizzle with a little more oil and return the tray to the oven for 8 minutes, or until the fish is just cooked.
■ Taste the veg for seasoning, adding a little more vinegar as required.
■ Serve the fish and ratatouille immediately, scattered with basil and an extra drizzle of olive oil, with some crusty bread on the side for mopping up the juices.