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

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