Sea bass fillet on ratatouille vegetables

Ingredients

• 720 g sea bass fillets (4 fillets)
• 2 Zucchini
• 2 Garlic cloves
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tomatoes
• 6 tbsp Olive oil
• 10 g tomato paste (1 tsp)
• 100 ml White wine
• Sea salt
• Pepper
• 1 bunch Basil
• a splash lemon juice

Instructions

1. 1.

   Rinse sea bass fillets under cold water and pat dry. Wash, peel and dice zucchini. Peel garlic and finely chop. Wash bell peppers, halve, seed and dice.

2. 2.

   Heat tomatoes briefly, cool, peel, quarter, seed and dice.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté zucchini, garlic and pepper for 3–4 minutes over medium heat. Stir in tomato paste, deglaze with white wine and simmer 1–2 minutes. Add tomatoes and cook 5 minutes on low heat.

4. 4.

   Meanwhile season sea bass fillets with salt and pepper. Heat 1 tbsp oil in another pan. Cook fish fillets over medium heat for about 2–3 minutes per side until golden brown.

5. 5.

   Wash basil, shake dry, pluck leaves and blend finely with remaining oil.

6. 6.

   Season vegetables with sea salt, lemon juice and pepper. Divide onto four preheated plates, place sea bass fillets on top and drizzle with basil oil.