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Pan Fried Sea Bream With Ratatouille And Tomato Coulis

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Ingredients
  Extra virgin olive oil 2 Tablespoon
  Onions 2 , cut into 2 centimeter dice
  Thyme sprigs 4
  Olive oil 4 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Red peppers 2 Large, deseeded and cut into 2 centimeter dice
  Courgettes 2 Large, cut in half lengthways and cut into 2 centimeter dice
  Aubergine 1 Medium, cut in half lengthways and cut into 2 centimeter dice
  Tomato puree 2 Tablespoon
  Plum tomatoes 4 , chopped
  Cherry tomatoes 7 Ounce (Very Ripe, 200 Gram)
  Sugar 2 Pinch (If The Tomatoes Aren'T Ripe Enough)
  Sea bream fillet 4 , descaled
  Extra virgin olive oil 1 Tablespoon (Plus Extra For Drizzling)
  Lemon 1⁄2 , juiced
Directions

GETTING READY
1. Preheat the oven to 400 degree F or 200 degree C

MAKING
2. To make the tomato coulis, in a food processor or blender jar, combine the cherry tomatoes and olive oil.
3. Pulse the ingredients to blend into a smooth puree.
4. Taste the puree and add sugar according to the sweetness of the tomatoes.
5. Set the coulis aside.
6. To prepare the ratatouille, in a large skillet, heat the oil over a medium flame.
7. When the oil is hot, add the onions, garlic and thyme and sauté for 2 minutes until soft and transparent.
8. Add the peppers, courgettes, aubergine and seasonings. Continue to sauté till the vegetables are soft.
9. Stir in the tomato puree and chopped tomatoes into vegetables.
10. Cover the pan and simmer the vegetables for 15 to 20 minutes until the vegetables are tender and the sauce has thickened.
11. Taste for seasons, adjust if necessary then set the pan aside.
12. Using a sharp tipped knife, score the fish, making 3 shallow slits on each fillet.
13. Rub salt and pepper over the fish.

FINALIZING
14. In a large oven proof skillet, heat oil over a high flame.
15. When the oil is hot, arrange the fish fillets in the pan, flesh side down first. Sear for 30 seconds until golden brown.
16. Flip the fillets over and cook on the other side for 2 to 3 minutes.
17. Transfer the skillet to the oven and bake the fish for 3 to 4 minutes till cooked through.
18. Remove the fish from the oven and sprinkle the lime juice over the fillets.

SERVING
19. To assemble the dish, on each of the 4 dinner plates, make a bed of the Ratatouille vegetables.
20. Carefully lift and place a fish fillet over the vegetables.
21. Spoon the coulis over the fish.
22. Drizzle a little olive oil if you like.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Searing
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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