2 tbsp olive oil
20 gm butter
2 gurnard fillets (about 180gm each), skin scored
lemon halves, to serve

2 tbsp olive oil
1 Spanish onion, diced
1 carrot, diced
½ red capsicum, diced
2 garlic cloves, finely chopped
½ eggplant (about 200gm), diced
1 zucchini, diced
1 tsp marjoram leaves (optional)
½ punnet grape tomatoes (125gm)

For ratatouille, heat half the oil in a large non-stick frying pan over high heat, add onion, carrot, capsicum and garlic and stir occasionally until tender (3-5 minutes).
Transfer to a bowl with a slotted spoon.
Add remaining oil and eggplant, stir occasionally until golden (4-5 minutes), then transfer to onion mixture.
Add zucchini to pan, stir occasionally until tender (2-4 minutes), then transfer to onion mixture.
Add tomato and marjoram to pan, cook until blistered (4-5 minutes) and transfer to onion mixture.
Keep warm.

Wipe pan clean, heat oil over medium-high heat, add butter and fish, skin-side down, cook until golden and crisp (3-4 minutes), turn and cook until cooked through (2-3 minutes), then serve hot with ratatouille and lemon.