Pan-fried sea bass with ratatouille & basil

Pan-fried sea bass with ratatouille & basil

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(4 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 2
This restaurant-quality fish supper for two puts a new spin on classic French ratatouille

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal645
  • fat54g
  • saturates8g
  • carbs12g
  • sugars11g
  • fibre7g
  • protein28g
  • salt0.3g
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Ingredients

  • 60ml olive oil, plus 2 tbsp
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large handfuls basil leaf
  • 2 sea bass fillets (about 140g)
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • extra virgin olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the ratatouille

  • 1 small red pepper
  • 1 small courgette
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • ½ aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp ground cumin
  • 2 garlic clove, crushed
  • 8 baby plum tomato, halved
  • pinch of sugar (optional)
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.

  2. Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.

  3. Once cool, lift the leaves out and squeeze to remove any excess water.

  4. Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.

  5. For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.

  6. Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.

  7. With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.

  8. To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.

  9. Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.

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Comments (2)

kochamkurcia's picture
5

So delicious! loved it and will definitely prepare again. I don't think it's necessary to add all that water to the ratatouille though, it makes the tomatoes very watery.

cshobbs's picture
3.75

Very good.
I didn't bother with the basil oil but the ratatouille was lovely.
Next time I will use higher quality fish fillets.

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