Tandoori Sea Bass/Ratatouille

Name: Tandoori Sea Bass/Ratatouille
Yield: Serves Four
Ingredients: 2 red peppers; 1 garlic clove, peeled, sliced; 2 courgettes; 8 tbsp plain yoghurt; 2 tbsp rapeseed oil; 1 tsp cracked black pepper; ½ tsp garam masala powder; 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; 275 ml olive oil; 4 fillets of wild sea bass, descaled, skin left on, pin bones removed; sea salt & black pepper; 25 g basil, roughly chopped; 1 tbsp ground coriander; 250 g baby vine tomatoes; ½ tsp cumin powder; 1 small fennel bulb; 2 yellow peppers; 2 red onions; 1 large aubergine; 1 tbsp lemon juice; ½ tsp red chilli powder

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Ratatouille

2 red onions
1 large aubergine
2 yellow peppers

Fish course
Pescatarian
Gluten-free

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