Turbot with ratatouille

This morning I went to the market and there was some very fresh turbot, I bought some nice fresh tomatoes, eggplants, courgette and peppers to make the ratatouille, and added some deep fried Basil to this …..

· 2 tablespoons olive oil

· 2 cloves garlic, crushed and minced

· 1 large onion, quartered and thinly sliced

· 1 small eggplant, cubed

· 2 green bell peppers, coarsely chopped

· 4 large tomatoes, coarsely chopped

· 3 to 4 small zucchini, cut into 1/4-inch slices

· 2 tablespoons chopped fresh parsley

Heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Cut the Turbot in nice portions ( take the skin off or let the fish monger do this) then fry the turbot in oil and butter till it has a nice color, depending on the size. Cook in the oven (180 C) for a few minutes.