Instructions: 1 For the Vinaigrette: Roughly chop the tomatoes and whiz in a mini chopper until pureed. Pass through a sieve into a small bowl.

2 Stir in the salt, sugar and vinegar and whisk in the olive oil until well blended.

3 For the Vegetable Spaghetti: Quarter the aubergine lengthways.

Using a sharp knife, cut away the flesh to leave a 3mm thick shell.

Cut the shell

lengthways into 3mm wide ribbons. Repeat for the courgette.

4 Heat the oil in a large frying pan and cook the strips for 2-3 minutes until beginning to turn golden.

5 Crush in the garlic and stir in the sugar. Rub the leaves off the thyme

sprigs, add to the pan and cook for another minute or so.

6 Add the white wine vinegar and 2 tbsp water. Cook for 1-2 minutes.

Season well, cover and remove from the heat.

7 For the Fish: Heat the oil in a frying pan. Diagonally slice each fillet into three even-sized pieces and cook skin-side down for 3-4 minutes until crisp and golden.

8 For the Tapenade: Place the garlic, capers, anchovy and tarragon in the mini food processor and whiz until finely chopped. Add the olives and whiz again. Add the olive oil and blend until fairly smooth.

Check the seasoning.

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.

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