Fried plaice fillet with courgetteratatouille and basil cream

Peel and chop onion and garlic. Cross in tomatoes, immerse them in boiling water and skinn. Halve tomatoes, remove seeds and cut flesh into cubes. Cut zucchini into small cubes of about 1/2 cm. Lemon bulbs and half of zest graters. Squeeze out the lemon. Heat 2 tablespoons of oil in woks. Season the onion and garlic gently for about 2 minutes. Add zucchini, tomato, lemon zest, Provencal herbs and salt and pepper to taste. Let Ratatouille simmer gently for about 20 minutes, let most of the moisture evaporate. Let cool. In a food processor, mix the basil with cream and vermouth until smooth, clear green sauce. Dab off the grain fillets in half and rub in with lemon juice, salt and pepper. Mix wholemeal flour and chilli powder in deep plate.

Swirl the scholfilets through wholemeal flour, press the flour well. Heat the remainder of oil in large frying pan and brownish fillets (in 2 times) in brown and cooked for about 5 minutes. Turn halfway cautiously. Make the fish on a hot plate and keep warm under aluminum foil. Meanwhile gently heat ratatouille and basil sauce. Cook ratatouille on four warm plates in the middle of the mountain. Polish drapery on this. Give some basil sauce over it, give the rest separately. Serve with gnocchi with arugula.