White fish saute with ratatouille

Ingredients	Serves 1	Serves 4	Seasoning	Serves 1	Serves 4
white fish garlic egg plant canned tomato cucumber squash green asparagus	60g 3g 60g 50g 25g 50g 30g	240g 12g 240g 200g 100g 200g 120g	olive oil salt pepper olive oil salt pepper bay leaf thyme	2.5g 0.6g a little 2.5g 0.3g a little	10g(2 1/2 teaspoon) 2.4g(1/2 teaspoon) a little 10g(2 1/2 teaspoon) 1.2g(1/4 teaspoon) a little

1	Pour salt and pepper on white fish and saute crisply in a pre-oiled Teflon frying pan (or grill in an oven).
2	Cut egg plant, cucumber and tomato into small pieces.
3	Heat oil in a pot, saute thin slices of garlic slowly. Add egg plant, cucumber, tomato, bay leaf, thyme. When you can smell the garlic, cover and boil over a low flame until vegetables soften. Season with salt and pepper.
4	Slice squash thinly, cover with aluminum foil and grill in an oven. Boil asparagus until beautifully colored.
5	Put ratatouille on a plate, put fish on it and arrange squash and asparagus.