Ingredients

• 2 tbsp olive oil
• 1 red onion
• chopped
• 1 red pepper
• cut into 1cm/½in dice
• 1 yellow pepper
• cut into 1cm/½in dice
• 2 garlic cloves
• peeled
• roughly chopped
• 1 aubergine
• cut into 1cm/½in dice
• 2 courgettes
• cut into 1cm/½in dice
• 3 tomatoes
• cut into 1cm/½in dice
• 2 tbsp fresh basil leaves
• finely chopped
• salt and freshly ground black pepper
• 2 shallots
• peeled
• finely sliced
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 1 tbsp cold water
• 225g/8oz salted butter
• cut into cubes
• salt and freshly ground black pepper
• 4 tbsp chives
• chopped
• 4 x 175g/6oz turbot fillets
• salt and freshly ground black pepper
• 50g/2oz butter
• 75ml/3fl oz white wine

Directions

• For the ratatouille
• heat a frying pan over a medium to high heat
• add the olive oil and
• when it’s hot
• add the onion and peppers. Fry for 2-3 minutes
• or until softened.
• Add the garlic
• aubergine and courgettes and fry for a further 2-3 minutes
• stirring occasionally.
• Add the tomatoes and continue to cook for a further minute.
• Sprinkle over the basil leaves and season
• to taste
• with salt and freshly ground black pepper.
• For the chive beurre blanc
• bring the finely sliced shallots
• white wine vinegar and white wine to the boil in a non-reactive saucepan. Reduce the heat until the mixture is simmering
• then continue to simmer until only two tablespoons of liquid are left in the pan.
• Add the cold water and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.
• Reduce the heat to low
• then gradually whisk in the butter
• 25g/1oz at a time
• waiting until all of the butter has melted and incorporated into the mixture before adding more.
• Once all of the butter has been added to the reduction
• remove the mixture from the heat and strain it into a clean saucepan. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the chives. Set aside at room temperature until needed (do not refrigerate as the sauce will separate).
• For the turbot
• preheat the oven to 200C/400F/Gas 6. Season the turbot fillets with salt and freshly ground black pepper.
• Heat a frying pan over a medium heat
• add the butter and
• when it’s foaming
• add the turbot fillets
• skin-side down (in batches if necessary). Fry for 1-2 minutes
• or until the skin is crisp and golden-brown
• then turn the fish over and add the wine.
• Cover the fish with the cartouche and transfer the pan to the oven for 3-4 minutes
• or until just cooked through (the fish is cooked through when the flesh is opaque).
• Remove the fish from the pan and set aside to rest for 1-2 minutes.
• To serve
• spoon a quarter of the ratatouille into the centre of each of four serving plates. Place one fillet of turbot on top of each portion. Spoon over the chive beurre blanc.