Peel the vegetables. Cut the eggplant, zucchini, bell pepper, and tomatoes into 1/2-inch (1 cm) cubes. Finely chop the shallot and garlic. Cook everything for 15 minutes in a little olive oil, sprinkled with vegetable seasoning, salt, pepper, and a pinch of thyme.

Cut the hake fillets into evenly sized rectangles. Sprinkle with fish seasoning, then coat in flour, dip in beaten egg, and finally coat with panko breadcrumbs.

When the vegetables are cooked, fry the fish in hot oil for 2 minutes on each side. Serve immediately. Plate with the ratatouille.