Crispy Seabass with Caponata Vegetables

Lightly toast the walnuts in a large, hot dry pan until browned. Transfer to a plate. Reserve the pan.

Meanwhile, chop the eggplant and zucchini into small cubes. Peel and chop the red onion.

Return the pan to a medium heat with a generous drizzle of oil. Once hot, add the eggplant and zucchini and fry with a pinch of salt for 5 min. Add the onion and fry for 5-7 min further or until the eggplant has browned and softened. Don't hurry this step and don't skimp on the oil.

Add the cherry tomatoes, tomato paste, measured water, 0.5 stock cube, brown sugar, olives, capers and black pepper. Cover with a lid and simmer over a low heat for 10 min. Add a splash of water if needed. Once done, pick the basil leaves into the stew. Season with salt and pepper if needed.

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a second large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.

Divide the caponata and seabass among plates. Sprinkle with the toasted walnuts. Drizzle with good quality olive oil and finish with a grind of black pepper.