A fillet of sea bass cooked with black olive tapenade and served with an aubergine, courgette and red pepper ratatouille.
Preheat the oven to 200 degrees Celsius.
Remove the pin bones from the fish fillets and trim the edges.
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.
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.
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.
Whilst the fish is in the oven, re-heat the ratatouille if necessary.
To serve: spoon the ratatouille on to the plate and place a sea bass fillet on top.
«Sea bream, red mullet or red snapper are all delicious alternatives for this summery dish.»