Steamed Sea Bass with Ratatouille
A healthy and tasty meal which can be cooked in 25 minutes? What's not to like?
Servings: 6 people
Ingredients
- 6 fillets of sea bass skinned
- 3 bell peppers all different colours
- 1 courgette
- 1 aubergine
- 1 red onion
- 4 cloves of garlic
- 2 x 400g cans of chopped tomatoes
- 1 tbsp of mixed herbs
- A splash of balsamic vinegar
- Pinch of sugar
- 1 baguette
- 1 lemon
- Fresh basil
Instructions
- Chop the aubergine, courgette and peppers into a 1cm dice.
- Finely slice your onions and mince your garlic.
- Add the aubergine, courgette, peppers and onions into a hot frying pan with vegetable oil and season with salt and pepper. Cook for 5 minutes.
- Add your minced garlic and cook for a further minute.
- Then transfer the vegetables into a saucepan and add the chopped tomatoes, mixed herbs and a splash of hot water.
- Bring to the boil and simmer for 5 minutes.
- In the meantime, slice your bread and toast.
- Season the ratatouille with balsamic vinegar, sugar, salt and pepper.
- Turn the heat down low and place a steamer tray on top of the saucepan. Place a layer of parchment paper down.
- Coat the fish in a touch of oil and season with salt. Place into the steamer and top with a lid. Steam for 2 minutes or until it is cooked.
- Plate with a generous amount of ratatouille on the bottom. Place the fish on top and grate some lemon zest on top. Garnish with some fresh basil leaves and serve with some toasted baguette.
- Enjoy!
Notes
If you do not have a steamer tray or don’t have enough space to cook all the fish at once. The fish can be baked whilst the ratatouille is cooking. Bake at 180 degrees Celsius for 3 - 5 minutes.
If you have any left over ratatouille, you can use it the next day and add some cooked pasta to it!
You will know when the fish is cooked when the a knife goes through without resistance and it starts to flake.
You will know when the fish is cooked when the a knife goes through without resistance and it starts to flake.