Crisp Skin Fish With Vegetable Spaghetti And Tomato Vinai

Directions

1. 1 For the Vinaigrette: Roughly chop the tomatoes and whiz in a mini chopper till pureed. Pass through a sieve into a small bowl.
2. 2 Stir in the salt, sugar and vinegar and whisk in the extra virgin olive oil till well blended.
3. 3 For the Vegetable Spaghetti: Quarter the aubergine lengthways.
4. Using a sharp knife, cut away the flesh to leave a 3mm thick shell.
5. Cut the shell
6. lengthways into 3mm wide ribbons. Repeat for the courgette.
7. 4 Heat the oil in a large frying pan and cook the strips for 2-3 min till beginning to turn golden brown.
8. 5 Crush in the garlic and stir in the sugar. Rub the leaves off the thyme
9. sprigs, add in to the pan and cook for another minute or possibly so.
10. 6 Add in the white wine vinegar and 2 tbsp water. Cook for 1-2 min.
11. Season well, cover and remove from the heat.
12. 7 For the Fish: Heat the oil in a frying pan. Diagonally slice each fillet into three even-sized pcs and cook skin-side down for 3-4 min till crisp and golden brown.
13. 8 For the Tapenade: Place the garlic, capers, anchovy and tarragon in the mini food processor and whiz till finely minced. Add in the olives and whiz again. Add in the extra virgin olive oil and blend till fairly smooth.
14. Check the seasoning.
15. 9 Turn the fish and cook for another minute. Pile the aubergine onto a plate and spoon the small dollops of tapenade around the edge. Place the fish skin- side up on the aubergine and spoon over the tomato vinaigrette.