Pan-fried sea bass with ratatouille & basil

This restaurant-quality fish supper for two puts a new spin on classic French ratatouille

Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil,...

  • Yield: Serves 2
  • Cooking time: 15 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 60ml olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's… , plus 2 tbsp
  • 2 large handfuls basil leaf
  • 2 sea bass fillets (about 140g)
  • juice ½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • extra virgin olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's… , for drizzling
  • 1 small red pepper
  • 1 small courgette Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
  • ½ aubergine Aubergine oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • ½ tsp ground cumin
  • 2 garlic clove, crushed
  • 8 baby plum tomato, halved
  • pinch of sugar Sugar shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,… (optional)

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