Roasting summer vegetables quickly in the oven makes them sweeter from caramelising the natural sugars. Toss them with a little olive oil and vinegar and serve over crispy panfried fillets of fish with new potatoes on the side and you have a great meal.

Ingredients

• 4-6 firm or medium-textured fish fillets
• ½ cup cornmeal polenta
• clarified butter or olive oil for pan frying
• 8 shallots or 1 onion, peeled
• 300 grams cherry tomatoes, halved
• 2 courgettes, trimmed and sliced
• 1 cup ready prepared tomato pasta sauce
• 12-16 black olives (marinated are nice)
• capers to taste (optional)
• 2 tblsp chopped herbs (parsley, thyme, oregano or chives)
• salt and pepper

Method

1. Coat the fish fillets with a fine dusting of polenta and set aside, in the refrigerator until required.
2. Cut the shallots into quarters or cut the onion into thin wedges.
3. Place the shallots, halved cherry tomatoes and courgettes onto a greased and foil lined tray.
4. Fan bake at 220°C (240°C without fan) for 12-15 minutes until the vegetables are well-browned.
5. Heat a good knob of clarified butter or dash olive oil in a frying pan and when hot cook the fish fillets on both sides for about 5-6 minutes until tender, keep warm.
6. Add the tomato puree to the frying pan and warm through. Set aside and add the roasted vegetables, olives, capers and herbs and simmer 1 minute. Season with salt and pepper.
7. Serve the fish fillets topped with the vegetables and an equal amount of the sauce. Garnish with sprigs of Italian parsley if wished