Griddled Sea Bass Recipe & Provençal Vegetables - Great British Chefs

Ingredients

• 4 sea bass fillets, each weighing 170g
• 8 baby artichokes, prepared and cooked then cut in half
• 2 red peppers, roasted, skinned and cut into 8 pieces
• 8 cherry tomatoes, blanched
• 1 tbsp of olive oil
• salt
• pepper
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 1/2 tsp herbes de Provence
• 1 courgette, cut into 2mm dice
• 1/2 aubergine, cut into 2mm dice
• 1 flat mushroom, cut into 2mm dice
• 2 spinach leaves, cut into very thin strips
• 2 tomatoes, skinned, de-seeded and diced
• 1 handful of breadcrumbs
• 2 courgettes, cut in half lengthways with the centre scooped out
• 4 baby aubergines
• olive oil
• 200g of basil
• 200ml of vegetable oil