Tandoori Sea Bass Ratatouille - James Martin Chef

Ingredients

• 2 red onions
• 1 large aubergine
• 2 yellow peppers
• 2 red peppers
• 2 courgettes
• 1 small fennel bulb
• 275ml olive oil
• 1 garlic clove , peeled, sliced
• sea salt and black pepper
• 250g baby vine tomatoes
• 25g basil roughly chopped
• 2 tbsp ginger and garlic paste, 1 small lobe of ginger, peeled and grated, 3tbsp vegetable oil, blended to paste
• 1 tsp cracked black pepper
• ½ tsp garam masala powder
• 1 tbsp ground coriander
• ½ tsp cumin powder
• ½ tsp red chilli powder
• 2 tbsp rapeseed oil
• 1 tbsp lemon juice
• 8 tbsp plain yoghurt
• 4 fillets of wild sea bass, descaled, skin left on, pin bones removed