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.