Seabass and Ratatouille

Published on 8 January 2025 at 17:45

A Classic French culinary pairing - seabass and ratatouille is a match made in heaven, combining the delicate, flaky texture of seabass with the rich, savoury flavors of slow-cooked Mediterranean vegetables. The tender fish absorbs the aromatic herbs and natural sweetness of the ratatouille, creating a dish that feels both light and indulgent. Perfect for a special occasion or a simple weeknight dinner.

Ingredients

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 deep dish/bowl with 60ml of olive oil and blitz, season and put aside.

For the ratatouille

  • Heat the oil in a saucepan, add the garlicChop 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.
  • With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.

  • 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.

  • Drizzle with the basil and serve with crisp basil leaves