Tandoori Sea Bass Ratatouille

Name: Tandoori Sea Bass Ratatouille
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; 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

www.jamesmartinchef.co.uk

Galton Blackiston's Tandoori Sea Bass Ratatouille is simple yet super tasting. The ratatouille is packed with courgettes, peppers, tomatoes and fennel.

View full recipe on www.jamesmartinchef.co.uk

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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
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