Preparation

• 1
  Score around the tomatoes then repeat at right angles, place in boiling water for 30 seconds, place in cold water then peel. Chop roughly.
• 2
  To prepare the vegetables, peel and chop the onion, slice the aubergine into quarters lengthways and chop into chunks, slice the courgettes into half lengthways and chop into chunks, deseed the pepper and cut into large pieces and peel the garlic.
• 3
  Brush a tablespoon of olive oil onto a griddle pan and heat. Griddle the aubergine chunks in the hot pan for about 2 minutes on each side to brown and soften them, then repeat with the chunks of courgette. Put both in a bowl and set aside.
• 4
  Heat 2 tablespoons of olive oil in a large heavy bottomed pan and gently sauté the onion for 2 minutes. Add the crushed garlic and cook for a further 2 minutes. Stir in the balsamic vinegar.
• 5
  Add the griddled vegetables to the pan, stir gently and simmer for 2-3 minutes. Stir in the tomatoes and the sugar then cover and simmer very gently for 15-20 minutes, stirring occasionally.
• 6
  Meanwhile, season the sea bass with salt and black pepper and drizzle with a little lemon juice. Brush the griddle pan with oil and cook the fish, skin side down, for 5 minutes until the skin is brown and crisp.
• 7
  Carefully turn the sea bass over and cook for another few minutes, until the fish is opaque and cooked through.
• 8
  AIn the last few minutes of cooking, add the thyme leaves and chopped basil leaves to the pan of vegetables and season to taste with salt and black pepper.
• 9
  Serve the fish on a bed of ratatouille, garnished with a little thyme and basil and served with lemon wedges.