For the ratatouille, lightly fry the shallots and the garlic in a little olive oil. Add the tomato puree and deacidify. Add the pepper cubes and cook until just tender. Remove the pan from the heat and mix the courgette and the finely chopped mint through the mixture. Season with pepper and salt. Use a blender or cutter to mix the tapenade ingredients. Taste and season as necessary.
Heat up the ratatouille for a short time in a saucepan. Fry the sea bass, skin side, until golden-brown, in oil with butter or clarified butter. (Add no steam when preparing in the oven). Place the ratatouille on a warm plate with the sea bass. Garnish with tapenade and tahoon cress. Drip basil oil over the plate. Fry the aMAIZEing Fries for 3 to 4 minutes at 175°C and serve with the fish.
Also delicious in combination with Lamb Weston’s Potato Dippers.