SEA BREAM

1 red pepper

1 aubergine

1 large courgette 

1 red onion - roughly chopped

2 garlic cloves - crushed

1 tbsp dried mixed herbs

glug of olive oil

1 lemon juiced

6 anchovy fillets

1 garlic clove - crushed

1 pinch of dried chilli flakes 

8 cherry tomatoes

1 tbsp capers

1 tbsp pitted black olives

2 fillets of sea bream 

1 small knob of butter

serves 2

Preheat the oven to 200 degrees. Begin by making the roast vegetables. De-seed and roughly chop the pepper. Chop the aubergine into 2cm discs and then the discs into rough cubes. Slice the courgette into discs and then quarter these. Combine all of these vegetables with the onion, garlic, herbs, oil and lemon juice in a large roasting dish. Place in the oven for 45-50 minutes stirring occasionally. 

Meanwhile prepare the sauce by frying the anchovies, garlic and chilli until the anchovies have melted slightly. Add the tomatoes, capers and olives and simmer on a low heat for 10 minutes. This can be re-heated once ready to serve.

Prepare the fish by patting with kitchen roll. On a plate with the fish skin side up season the fillets with salt and pepper. In a frying pan add a small amount of butter and a splash of olive oil. Once the pan is hot add the fish skin side down. Cook for 3-4 minutes until the skin has gone crispy and then turn over for the final minute.

To serve I would layer the vegetables then the sauce followed by the fish skin side up to keep to crisp. This can be eaten alone or with a side of rosemary roast potatoes.