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Sea bass with ratatouille and olive tapenade Recipe

Method
  • 1

    Preheat the oven to 200 degrees Celsius.

  • 2

    Remove the pin bones from the fish fillets and trim the edges.

  • 3

    For the ratatouille: dice the courgette, aubergine and red pepper. Peel and finely dice the shallot and the garlic. Peel and quarter the tomatoes. Pick and roughly chop the basil leaves.

  • 4

    Heat a large saucepan and add a little olive oil. Add the shallot and cook until translucent. Add the aubergine and a generous pinch of salt and cook until the aubergine is soft. Add the red pepper, tomato puree and cook for a further 3 minutes. Add the garlic, courgettes and tomatoes and cook for 5 minutes. Season with salt and pepper and stir in the basil leaves.

  • 5

    For the sea bass: heat a frying pan and add a little olive oil. Season the sea bass fillets and then add to the pan, skin side down. Fry until the skin is golden. Remove from the pan and place on a baking tray. Spread the olive tapenade onto the fish and then cook in the oven for about 3 minutes.

  • 6

    Whilst the fish is in the oven, re-heat the ratatouille if necessary.

  • 7

    To serve: spoon the ratatouille on to the plate and place a sea bass fillet on top.

Chef's tip

«Sea bream, red mullet or red snapper are all delicious alternatives for this summery dish.»

A fillet of sea bass cooked with black olive tapenade and served with an aubergine, courgette and red pepper ratatouille.

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(31 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Garlic clove(s) : 3 whole
  • Aubergine(s) : 2 whole
  • Sea bass fillet portion : 6 whole
  • Basil : 5 sprig
  • Courgette(s) : 2 whole
  • Shallot(s) : 2 whole
  • Olive oil : 30 ml
  • Tomato(es) : 6 whole
  • Tomato puree : 10 g
  • Black olive tapenade : 50 g
  • Red pepper(s) : 2 whole
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