James Martin grilled gurnard with tapenade and ratatouille recipe on James Martin’s Saturday Morning

James Martin served up tasty grilled gurnard fish with tapenade and tomato ratatouille on James Martin’s Saturday Morning.

The ingredients for the ratatouille are: 6 tomatoes, diced, 1 courgette, diced, few sprigs of thyme, 4 garlic cloves, peeled and sliced and Drizzle of olive oil.

For the fapenade: 200g black pitted olives, 2 cloves garlic, 2 tbsp olive oil, to smooth, Small bunch of basil and Few sprigs of thyme.

For the fish: 1 gurnard filleted and cut into 4 pieces, Olive oil, Salt and pepper and 1 lemon, juice only.

To serve: 1 small baguette cut into 4.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.