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
Nutrition Facts
Ratatouille with Sea Bass and Goats Cheese
Amount per Serving
Calories
1195
% Daily Value*
Fat
31
g
48
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
12
g
Cholesterol
726
mg
242
%
Sodium
697
mg
30
%
Potassium
3373
mg
96
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
166
g
332
%
Vitamin A
2273
IU
45
%
Vitamin C
53
mg
64
%
Calcium
221
mg
22
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
