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Ingredients

  • ratatouille
  • 30g finely chopped shallots
  • 3 finely chopped garlic cloves
  • olive oil
  • 60g tomato puree
  • 1 500g pack of chopped bell peppers, brunoise
  • 2 250g packs of chopped courgettes, brunoise
  • 10 mint leaves, chiffonade
  • pepper and salt
  • black tapenade
  • 200g black olives without stone
  • 50g capers
  • 50g thyme
  • 3 tbsp aceto
  • 2dl olive oil
  • 800g ratatouille
  • 1,8 kg sea bass fillets
  • oil and a knob of butter or clarified butter
  • pepper and salt
  • 300g black tapenade
  • tahoon cress
  • basil oil
  • 1,5kg aMAIZEing Fries

Preparations

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.

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