Sea Bass with Red Leicester and Hot Aubergine Salsa -

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 small aubergine, finely chopped
• 1 onion, finely chopped
• 1 small courgette, finely chopped
• 2 large tomatoes, skinned and chopped
• 2 tablespoons sun-dried tomato puree
• a few drops of lemon juice
• 4 x 200g (7oz) fillets of sea bass, cod or haddock
• 100g (4oz) Red Leicester cheese, thinly sliced
• salt and freshly ground black pepper
• mixed leaf salad or vegetables, to serve