Seabass with Ratatouille
Fresh seabass fillets served on top of a bed of ratatouille—made with peppers, courgettes, and aubergines, infused with herbs. Light, fresh, and packed with flavour!
Ingredients
- 4 x 200g seabass fillets
- 25g butter
- Salt and pepper
- 50ml olive oil
For the ratatouille
- 2 tbsp olive oil
- 1 red onion, peeled and diced
- 1 red pepper, diced
- ½ garlic clove, sliced
- 1 aubergine, cubed 1 cm
- 1 courgettes, cubed 1 cm
- 3 tomatoes, diced
- Pinch of Herbs de Provence
- 1 small bunch of basil, torn
- Salt and pepper
Method
- Heat a large non-stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add in the garlic followed by the peppers and cook for 30 seconds. Then add the courgettes and cook for another 30 seconds, finally, add the aubergines and tomatoes. Season, add in the Herbs de Provence and cook over a gentle heat for 5 minutes. Finish with the basil.
- Place the fish onto a hot pan o with the oil and butter and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes season.
- Plate up the ratatouille and place the seabass on top.
Ingredients
- 4 x 200g seabass fillets
- 25g butter
- Salt and pepper
- 50ml olive oil
For the ratatouille
- 2 tbsp olive oil
- 1 red onion, peeled and diced
- 1 red pepper, diced
- ½ garlic clove, sliced
- 1 aubergine, cubed 1 cm
- 1 courgettes, cubed 1 cm
- 3 tomatoes, diced
- Pinch of Herbs de Provence
- 1 small bunch of basil, torn
- Salt and pepper
Method
- Heat a large non-stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add in the garlic followed by the peppers and cook for 30 seconds. Then add the courgettes and cook for another 30 seconds, finally, add the aubergines and tomatoes. Season, add in the Herbs de Provence and cook over a gentle heat for 5 minutes. Finish with the basil.
- Place the fish onto a hot pan o with the oil and butter and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes season.
- Plate up the ratatouille and place the seabass on top.
