Sautéed white fish with summer vegetables and Lemon & Honey ratatouille

1Peel the garlic and crush it with the back of a knife. Slice the corn lengthwise into thick strips to remove the kernels. Cut the cherry tomatoes into quarters, and cut the bacon and remaining vegetables into 1cm cubes.

2Put the crushed garlic and olive oil in a large, thick-bottomed pot and heat over low heat until the aroma comes out. Add the bacon and fry.

3Add all the vegetables except the tomatoes and stir fry until evenly coated with oil. Add Lemon & Honey, salt and rosemary if using, then cover and simmer gently until the vegetables are cooked through.

4Add the tomatoes, simmer for a little while, season with salt and black pepper, and remove from the heat.

5Sprinkle salt and pepper on the sea bream fillets and lightly coat them in flour. Fry the skin side in a frying pan with hot butter until crispy. Fry both sides, then place on a plate and top with Lemon & Honey ratatouille to finish.