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- 100ml olive oil, plus more for drizzling
- 2 red onions, peeled and diced into 2cm pieces
- 2 red and 1 yellow pepper, deseeded and diced into 2cm pieces
- 1 aubergine, diced into 2cm pieces
- 2 courgettes, diced into 2cm pieces
- 3 cloves of garlic, peeled and sliced
- 1tsp cumin powder
- Half a tsp cinnamon powder
- 100g raisins, plumped in boiling water
- 2tsp tomato puree
- 1 tin chopped tomatoes
- 1tbsp sugar
- 2tbsp red wine vinegar
- Fresh thyme or rosemary, chopped
- Salt and black pepper
- 1 tin (40g) salted anchovies, chopped (optional)
- 2 whole seabass (approximately 400g), gutted and cleaned
1. Pour the olive oil into a large pot or frying pan, then add all the vegetables and garlic. Cook over a medium heat for 10 minutes until everything starts to soften, then add the spices.
2. Mix together and cook for another five minutes.
3. Drain the raisins and add, along with the tomato purée, chopped tomatoes, sugar, vinegar and herbs. Cook for another 10 minutes or so until everything is soft and jammy. Season and add the anchovies if using. This can be made earlier in the day.
4. Set the oven to 185 degrees.
5. Season the fish inside and out, add a few herbs to the cavity.
6. Transfer the ratatouille to a roasting tray and lay the seabass on top.
7. Drizzle the fish with a little olive oil and bake for about 20 minutes, until the flesh is firm, white and flakes easily.
8. Serve with some rice or on its own with a chilled rosé.
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