Vibrant, fresh ratatouille made with seasonal vegetables, topped with a crispy-skinned pan fried sea bass fillet, finished with a slice of creamy goats cheese – what could be better?
This is the Mediterranean on a plate, with plenty of fresh vegetables and fish. It’s the kind of meal you want to eat throughout the spring and summer, when everything feels lighter.
This could make a fantastic low carb dinner, or a delicious lunch to eat al fresco.
Ingredients, Substitutions and Variations
- Sea bass – sea bass is the best fish for pan frying, in my humble opinion. It always turns out beautifully. If you can get sea bass, cod fillets would be nice here too, or mackerel.
- Tomatoes and courgettes– these are the vegetables to be used in the ratatouille. If you have additional veggies in the fridge, you can add them in! Spinach and bell peppers would both work nicely.
- Red wine – optional. If you don’t want to use it, switch for some vegetable or chicken stock for a nice blast of flavour.
- Fresh basil – definitely use fresh basil over dried! You’ll notice the difference in the flavour.
- Goats cheese – I use a crumbly goats cheese rather than a creamy goats cheese for this recipe, though you can use either. Don’t sub for another cheese – cheese and fish together are a delicate balance and goats cheese is one of the few that happens to work!
Ratatouille with Sea Bass and Goats Cheese
A tomato and courgettes ratatouille with fresh basil, served with a crispy skinned, pan fried sea bass fillet and topped with goats cheese.
Start Cooking in Cook Mode
Ingredients
- 4 fillets of Sea Bass skin on, boneless
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 large glass red wine
- 4 medium courgettes
- 450 grams tomatoes
- Large bunch of fresh basil
- 50 grams goats cheese
Instructions
- Chop the onion and add to a casserole dish with 1 tablespoon of the olive oil and put onto a medium heat. Cook for a couple of minutes, then add the chopped garlic and thinly sliced courgettes.
- After 2-3 minutes (stirring regularly), add the red wine and let it bubble down, then throw in the chopped tomatoes.
- Allow to cook on the medium heat for 15-20 minutes, until the veg are cooked through. Towards the end of the cooking time, add the chopped basil and season.
- Put a frying pan on a high heat with the remaining olive oil. Season the skin of the fish and then put in the pan, skin down. Sizzle skin side down for 3-4 minutes, then turn the fillets over, turn the heat off and leave in the pan for 30 seconds to cook through.
- To serve, place the fillets on top of a generous serving of ratatouille, then top with a slice of the goats cheese.
Video
Pan fried Sea Bass with Ratatouille
More sea bass recipes:
Bright, tasty ratatouille with delicious crispy sea bass and creamy goats cheese – yum!