Seared black bream with roasted aubergine, tomato and potato crush and kachumber

First make the kachumber. Place the diced cucumber, carrot and tomato in a mixing bowl. in a separate bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing and use to coat the diced vegetables. Check the seasoning and store in the fridge until needed

Preheat the oven to 200°C/gas mark 6

For the aubergine, tomato and potato crush, place the potato in a pan of cold water. Bring to the boil and cook for 12-15 minutes until tender. Remove from the pan, allow to cook slightly then remove the skin and mash

Meanwhile, oil the aubergine and place on a baking tray. Roast in the oven for 25-30 minutes until the flesh is soft

After 15 minutes, place the tomatoes in the oven with the aubergine and roast until tender. Remove the aubergine and tomatoes from the oven, remove the skins from both and roughly chop the flesh

Mix the aubergines, tomatoes and potatoes with the other ingredients in a bowl and store in the fridge until needed

Mix together all the ingredients for the marinade. Rub them over the fish and set aside for 10 minutes

Heat the oil in a large, non-stick frying pan, add the black bream fillets, skin-side down, and sear for 3–4 minutes, until well coloured underneath. Turn over and cook for another 2 minutes, or until just cooked through

Place the roasted aubergine, tomato and potato crush in the centre of each plate and arrange the fish on top. Drizzle the kachumber around the plate and serve immediately