Ingredients
- 2 handfuls basil leaves
- 2 Sea bass fillets,
- juice of half a lemon
- Extra virgin olive oil 1 Bottle
- 1 small red pepper & courgette
- ½ aubergine
- 2 garlic cloves
- 8 baby plum tomatoes, halved
- pinch of sugar
- Sea salt & ground black pepper
Instructions
- Fry some basil leaves in oil for just for a moment until they crisp up, then lift out of the oil and drain on kitchen paper.
- Add the rest of the basil leaves to a food blender with 60ml of olive oil and blitz, season and put aside.
For the ratatouille
- Heat the oil in a saucepan, add the garlic, and cook for 30 seconds. Chop pepper & courgette into quarters lengthways and the aubergine. Place all of the vegetables into the pan, season and sweat for 1 min, add 100ml water and cook on a high heat for 4 mins.
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With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
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Heat the remaining oil and cook the fish skin side down until the skin is golden and crisp. Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over lemon juice. Divide the ratatouille between the plates and top with the sea bass.
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Drizzle with the basil and serve with crisp basil leaves