Tandoori Sea Bass Ratatouille

Galton Blackiston's Tandoori Sea Bass Ratatouille is such a simple yet super tasting dish. The fish is barbecued and the ratatouille is packed with amazing vegetables including courgettes, red and yellow peppers, tomatoes and fennel.

Ingredients

2 red onions
1 large aubergine
2 yellow peppers
2 red peppers
2 courgettes
1 small fennel bulb
275ml olive oil
1 garlic clove, peeled, sliced
sea salt and black pepper
250g baby vine tomatoes
25g basil roughly chopped

For the marinade:

2 tbsp ginger and garlic paste, 1 small lobe of ginger, peeled and grated, 3tbsp vegetable oil, blended to 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 and black pepper

Method

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To make the ratatouille: preheat oven to 22c or 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, and 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 five minutes, remove carefully and serve immediately with the ratatouille.