Seabass Fillets with Roasted Ratatouille - Canderel®

Ingredients

• 4 x 130g fillets seabass
• 2 tbsp Canderel granules
• Grated zest and juice 1 lemon
• ½ tsp paprika
• 2 tsp olive oil
• Ratatouille: 2 small courgettes, thickly sliced
• 2 red onions, cut into thick wedges
• 1 red and 1 yellow pepper, seeded and cut into 3 cm pieces
• 1 bulb fennel, trimmed and cut into chunks
• 3-4 cloves garlic, peeled and roughly chopped
• 250 g cherry tomatoes
• 1 tbsp olive oil
• Small handful basil leaves, roughly shredded