Cut the red onion and butternut squash and roast in a hot ov-en for 12 minutes. Fold in the cherry tomatoes, season with salt and pepper and keep warm.
To make the cucumber yogurt, grate the garlic clove and cu-cumber and mix with the yogurt and lemon juice.
For the seabass mix together the flour and Madras powder then rub the fillets with garlic and dip in the flour mix. Fry the seabass fillets for 4 minutes until crispy and keep warm.
Plate up as per the photo, create a bed of the squash mix with the cucumber yogurt. Then carefully place the seabass fillets on top and serve.
