Seabass with roast vegetables recipe
 A simple fish dinner that you can throw on a BBQ or stick under the grill. Perfect for summer evenings and weekends. 2 beef tomatoes2 long green peppers1 aubergine2 garlic cloves, crushed½ small red onion, finely choppedhandful dill, leaves roughly chopped removed, stalks reservedhandful coriander, leaves roughly chopped removed, stalks reservedhandful basil, leaves roughly chopped removed, stalks reserved½ tbsp sunflower oil, plus extra for drizzling2 tbsp apple cider vinegarsalt and freshly ground black pepper 2 beef tomatoes 2 long green peppers 1 aubergine 2 garlic cloves, crushed ½ small red onion, finely chopped handful dill, leaves roughly chopped removed, stalks reserved handful coriander, leaves roughly chopped removed, stalks reserved handful basil, leaves roughly chopped removed, stalks reserved ½ tbsp sunflower oil, plus extra for drizzling 2 tbsp apple cider vinegar salt and freshly ground black pepper 2 whole sea bass, gutted1 tbsp roughly chopped tarragon1 tbsp roughly chopped lemon thyme1 red onion, thinly sliced2 slices crusty bread, to serve 2 whole sea bass, gutted 1 tbsp roughly chopped tarragon 1 tbsp roughly chopped lemon thyme 1 red onion, thinly sliced 2 slices crusty bread, to serve Method To make the vegetables, light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Lightly oil the tomatoes, peppers and aubergine and arrange the on the hot barbecue (or place under a hot, preheated grill). Cook until charred all over and starting to collapse, turning occasionally.Put the vegetables into a large bowl, cover with cling film and set aside to sweat for 10 minutes. Remove and discard the core and seeds from the peppers, then remove and discard the tomato and aubergine skins. Roughly chop all the vegetables and return them to the bowl. Add the garlic and red onion, then toss with the oil and vinegar. Stir through the herbs and season well with salt and pepper.To make the seabass, mix together the reserved herb stalks, tarragon and lemon thyme. Scrunch them up in your hands to release the oil, and then finely chop. Stuff the fish with the herbs and place on two layers of kitchen foil. Wrap the fish up in the foil and place on the barbecue for 10 minutes.Carefully open up the foil and spoon in the vegetables. Serve with crusty bread. To make the vegetables, light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Lightly oil the tomatoes, peppers and aubergine and arrange the on the hot barbecue (or place under a hot, preheated grill). Cook until charred all over and starting to collapse, turning occasionally. To make the vegetables, light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Lightly oil the tomatoes, peppers and aubergine and arrange the on the hot barbecue (or place under a hot, preheated grill). Cook until charred all over and starting to collapse, turning occasionally. Put the vegetables into a large bowl, cover with cling film and set aside to sweat for 10 minutes. Remove and discard the core and seeds from the peppers, then remove and discard the tomato and aubergine skins. Roughly chop all the vegetables and return them to the bowl. Add the garlic and red onion, then toss with the oil and vinegar. Stir through the herbs and season well with salt and pepper. Put the vegetables into a large bowl, cover with cling film and set aside to sweat for 10 minutes. Remove and discard the core and seeds from the peppers, then remove and discard the tomato and aubergine skins. Roughly chop all the vegetables and return them to the bowl. Add the garlic and red onion, then toss with the oil and vinegar. Stir through the herbs and season well with salt and pepper. To make the seabass, mix together the reserved herb stalks, tarragon and lemon thyme. Scrunch them up in your hands to release the oil, and then finely chop. Stuff the fish with the herbs and place on two layers of kitchen foil. Wrap the fish up in the foil and place on the barbecue for 10 minutes. To make the seabass, mix together the reserved herb stalks, tarragon and lemon thyme. Scrunch them up in your hands to release the oil, and then finely chop. Stuff the fish with the herbs and place on two layers of kitchen foil. Wrap the fish up in the foil and place on the barbecue for 10 minutes. Carefully open up the foil and spoon in the vegetables. Serve with crusty bread. Carefully open up the foil and spoon in the vegetables. Serve with crusty bread.