Pan seared seabass with Mediterranean vegetables and chilli dressing

4 seabass fillets

25g red and green chillis

3 peppers: red, green and yellow

1 large courgette

1 aubergine

1 red onion

1 bunch of spring onions

1 lemon

50ml olive oil

10g rosemary

10g thyme

Half a garlic bulb

Salt and pepper

Chop the peppers into fours. Cut the courgette into long slices and the aubergine into round slices. Quarter the red onion.

Pan sear the above ingredients with half the olive oil until cooked.

Add the whole garlic, rosemary and thyme and season with salt and pepper. You can do this before and reheat.

Fine chop the spring onion, chilli and mix with grated lemon zest and a small amount of olive oil. Add salt and pepper.

Put a touch of olive oil in a pan and leave to heat until smoking.

With the skin of the seabass scored and seasoned, put it in the pan skin side down until golden brown around the sides.

Then put the fish in the oven at 200 degrees for four to five minutes.

Put on a plate skin side up on top of the vegetables with the dressing put on top.