1 aubergine, cut into 1cm rounds
handful fresh basil leaves
2 small courgettes, cut into 陆cm strips
陆 garlic clove, thinly sliced
1 tbsp chopped flat leaf parsley
1 large red pepper, cut into 2cm strips
2 large rosemary sprigs
100g/3陆 oz baby plum tomatoes, quartered
1 tbsp capers
salt and freshly ground black pepper
3 tbsp olive oil
2 tbsp olive oil
1 tbsp medlar or apple cider vinegar
200g/7oz monkfish tail, cleaned and cut into 4 pieces
4 extra-large scallops, cleaned and trimmed