Sea Bass with Ratatouille and Sweet Pepper Sauce

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea bass served with ratatouille and a sweet pepper sauce.

Ingredients

Chilean sea bass fillet - 3 pieces
Orange Bell Peppers - 2 pieces
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Eggplants - 1 piece
Courgette - 1 piece
Spanish onions - 1 head
Garlic - 4 cloves
Tomatoes - 1 piece
Leek - 2 stalks
Fish Oil - 10 fl oz
Olive Oil - 3 fl oz
33% Cream - 3 fl oz
Parsley - 0.7 oz
Apple Wine - 7 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the bell peppers into small cubes, and do the same with the zucchini, eggplant, onion, and tomato. Arrange all the vegetables in separate piles. Place the whole red bell pepper in an oven preheated to 392°F for twenty minutes.

Step 2

In a skillet, sauté the bell pepper in olive oil for about two minutes, season with salt and pepper, and transfer to a separate container. In the same skillet, prepare the eggplant and zucchini in the same manner, stirring to combine.

Step 3

Sauté the onion lightly, then add the finely chopped garlic and cook for twenty seconds. Add the tomatoes and simmer, stirring, until most of the liquid has evaporated. Add the remaining vegetables, season with chopped parsley, and sauté for half a minute.

Step 4

For the sauce, remove the seeds from the roasted pepper, place it in a saucepan with the wine and fish stock, and simmer for ten minutes. Add the cream, cook for another five minutes, season with salt and pepper, and blend until smooth.

Step 5

Slice the leeks into thin strips and sauté in olive oil for five minutes. Drain on paper towels.

Step 6

Take the sea bass fillet and make crosswise cuts on the skin side every 3–4 cm. Season both sides with salt, then place it skin-side down in a hot skillet and fry for two minutes. After that, flip it over and cook for another minute. Serve with ratatouille, leeks, and a red pepper sauce.