Pan-fried sea bass with ratatouille & basil - Good Food Middle East
This restaurant-quality fish supper for two puts a new spin on classic French ratatouille
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Ingredients
- 60ml olive oil, plus 2 tbsp
- 2 large handfuls basil leaves
- 2 sea bass fillets (about 140g)
- juice ½ lemon
- extra virgin olive oil, for drizzling
- 1 small red pepper
- 1 small courgette
- ½ aubergine
- 2 tbsp olive oil
- ½ tsp ground cumin
- 2 garlic cloves, crushed
- 8 baby plum tomatoes, halved
- pinch of sugar (optional)
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