Seabass with Ratatouille - James Martin Chef
Fresh seabass fillets served on top of a bed of ratatouille—made with peppers, courgettes, and aubergines, infused with herbs and basil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
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