New potatoes with crushed red pepper , Oven roasted red bell peppers and egg plant & Oven roasted fish with roasted tomato sauce

20 ml olive oil
900 g small red new potatoes , rinsed and quartered
1/2 teaspoon ( 2g ) crushed hot red pepper
Salt and finely ground black pepper to taste

Heat the oil in a non stick skillet until hot enough to sizzle a piece of potato . Add the potatoes; turn the heat to medium high and fry the potatoes, turning often, until evenly browned.

Sprinkle the crushed red pepper; cover and cook for about 10 minutes or until the potatoes are tender. Sprinkle with salt and pepper and serve hot.

2 ( 150 g ) red bell peppers, quartered , destemmed and deseeded
1 medium or 2 small ( 200 g ) eggplants, cut into 2.5 cm wedges
1 tablespoon ( 15 ml ) olive oil
Salt and freshly ground black pepper to taste
1 teaspoon ( 5 g ) fresh thyme or oregano leaves ( optional )

Heat oven to 200 * C. Arrange red pepper and eggplant wedges in a large roasting pan. Drizzle with the oil and sprinkle with salt and pepper, toss to coat.

Roast the vegetables , turning often with spatula , until edges are browned and vegetables are tender. Sprinkle herbs, if using.

3 cups ( 600 g ) tomatoes, cut into thin wedges
1 cup ( 200 g ) onion, cut into thin wedges
1 strip ( 1.5 cm wide ) orange zest , cut into thin slivers
20 ml live oil
1 flake ( 2g ) garlic, chopped
1 teaspoon ( 5g ) fresh thyme leaves
4 ( 700g ) firm white fish fillets
Salt and freshly ground black pepper to taste
25 g basil leaves , julienned

Heat oven to 200 * C. Combine the tomatoes , onion, oranges , oil , garlic and thyme in a shallow baking dish. Bake until the vegetables begin to brown around the edges, about 25 minutes.

Tuck the fish fillet into the sauce; sprinkle with salt and pepper. Spoon some tomato over the fish. Bake until the fish is cooked through, or for about 15 minutes. Garnish with fresh basil.