Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sprinkle the turbot or chicken with chili-lime spice and salt, then drizzle with olive oil and rub it all in. Bake for 20 minutes uncovered

(if using chicken, bake covered). When done, remove from oven and flake with a fork.

To prepare the vegetables, heat olive oil in a saucepan.

Add the onion and sauté for three minutes. Then add the rest of the

vegetables.

Sprinkle with salt and pepper and sauté for five minutes — not longer, you want the vegetable to remain crispy.

To prepare the tart, cut the pastry dough in half. Roll the dough to fit a 14-inch (36-centimeter) rectangle tart pan with a removable bottom. Spray the tart pan well and press the dough into the pan.

Smear each dough with half of the pesto and garlic. Bake for 35–40 minutes, or until golden. The middle won’t be completely crispy, which is fine, and the dough will shrink a bit.

If you want to make individual squares, just smear some pesto and garlic in the center of each square and bake on a baking sheet for 30–35 minutes, or until golden.

Place some flaked fish onto each tart or square, then top with vegetables,

olives, sun-dried tomatoes, and bay leaves.

Garnish with a drizzle of spicy mayo, pesto mayo, or your favorite dressing.