Sunday People

Ratatouill­e and sea bass

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Preparatio­n time: 10 minutes Cooking time: 45 minutes

1

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

2

Put the onions, aubergine, and courgettes on a baking tray with the garlic cloves, oil, oregano and vinegar. Season well, toss to coat, spread out in a single layer and roast for 20 minutes.

3

Remove the tray from the oven and set aside the garlic. Add the tomatoes and peppers and bake for 10 minutes.

4

Pat-dry the fish with kitchen roll. Season well. Squeeze the garlic from the skins and mash with salt and oil. Take the tray from the oven. Remove about 6 tomato quarters and mash with the garlic. Stir into the vegetables.

5

Add the fish, skin-side up, to the tray, drizzle with oil and bake for 8 minutes. Add a splash more vinegar if needed. Serve with the basil, a drizzle of olive oil, and crusty bread on the side.

SERVES: 4

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

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