Filets de Saint-Pierre au jus de ratatouille safrannée

Name: Filets de Saint-Pierre au jus de ratatouille safrannée (Fillets of John Dory with saffron ratatouille sauce)
Cuisine: French
Ingredients: ¼ teaspoon saffron; 200 ml/7 fl oz ratatouille juices (from left-over ratatouille); aubergine pallets (patties); or small thin slices of sautéed aubergine (see right); 50 g/2 oz butter, diced; 4 spring onions, thinly sliced; 600 g/1 lb 4 oz ripe tomatoes, peeled, seeded and diced; 200 ml/7 fl oz ratatouille juices (from left-over ratatouille); 1–2 tablespoons olive oil; aubergine pallets (patties); or small thin slices of sautéed aubergine (see right); aubergine pallets (patties); or small thin slices of sautéed aubergine (see right); fresh basil sprigs; 4 fillets of John Dory (or sea bream); 4 fillets of John Dory (or sea bream); salt and ground black pepper; salt and ground black pepper