Sea bass with slow-roasted summer vegetables and fried courgette flower

Serves 4

For the batter for fried courgette flowers

• 2 red peppers
• 0 extra virgin olive oil
• 2 courgettes
• 1 aubergine
• 1 medium-sized red onion
• 2 cloves garlic
• 4 sprigs fresh oregano
• 100g white wine
• 200g tomato passata sauce
• 100g good quality pitted green olives
• 0.5 small bunch basil
• 0 freshly ground black pepper
• 15g whole sea bass

• 0 iced water
• 150g tempura flour
• 0 sunflower oil
• 4 courgette flowers

Step 1
Lightly coat the red peppers in olive oil and put under the grill at high heat until the skin is blackened on all sides.

Step 2
Place in a bowl, cover with clingfilm and leave to cool.

Step 3
Once cooled, remove the skins, cut in half, take out the seeds and cut into 2cm dice.

Step 4
Heat a good splash of olive oil in a heavy-bottomed hot pan, and add the courgettes and aubergine in small batches until lightly golden.

Step 5
Remove from the pan.

Step 6
Wipe out pan with kitchen paper.

Step 7
Add another splash of olive oil and fry the red onions, garlic and oregano until soft.

Step 8
Add the white wine and reduce by half.

Step 9
Add the passata and reduce by half again.

Step 10
Then add the red peppers, courgettes, aubergine, olives and basil.

Step 11
Check the seasoning and keep to one side.

Step 12
Make the batter for the fried courgette flowers by slowly adding the iced water to the tempura flour in a large bowl.

Step 13
Whisk continuously until you get a pouring cream consistency.

Step 14
Season and leave to one side.

Step 15
Finally, heat a non-stick frying pan.

Step 16
Add a splash of olive oil.

Step 17
Season the sea bass fillets and gently cook skin-side down for 5 minutes.

Step 18
Turn over and cook for a further 4 minutes.

Step 19
During this time, pour 6cm of sunflower oil into a medium-sized, heavy-bottomed saucepan or a deep-fat fryer.

Step 20
Heat to 160C.

Step 21
If using a saucepan, please be careful as the oil will be very hot.

Step 22
Dip the courgette flowers into the tempura batter, shaking off any excess batter, and gently fry them in small batches until golden brown.

Step 23
Remove with tongs and place on kitchen paper to soak up any excess oil.

Step 24
Season if necessary.

Step 25
To serve, reheat the vegetables; put a good spoonful on to each plate.

Step 26
Place the sea bass on top and finish with the courgette flower.