Seabass with Ratatouille - James Martin Chef

Name: Seabass with Ratatouille - James Martin Chef
Ingredients: 4 x 200g seabass fillets; 25g butter; Salt and pepper; 50ml olive oil; 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; 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.

www.jamesmartinchef.co.uk

Fresh seabass fillets served on top of a bed of ratatouille—made with peppers, courgettes, and aubergines, infused with herbs and basil.

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Ingredients

4 x 200g seabass fillets
25g butter
Salt and pepper
50ml olive oil
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
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.