Sea Bass with Ratatouille

INGREDIENTS (2 servings)

2 fillets of sea bass
1 red pepper, cut into ½” pieces
1 green pepper, cut into ½” pieces
3 onions, sliced
1 courgette, cut into ½” pieces
1/2 aubergine, cut into ½” pieces (optional)
2 cloves of garlic, minced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tbsp tomato ketchup
1 tsp sugar
1 tbsp white wine vinegar
Salt and pepper
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 pinch of dry thyme
1 tbsp cornflour
Butter 

Salt and pepper

METHOD

Prepare the ratatouille:
Heat a large frying pan or a wok
Add 2 tbsp of olive oil
Add the onions and sauté for 5 minutes on medium heat
Add the courgette and peppers
Sauté for 5 minutes on medium heat
Add the garlic and herbs
Sauté for 2 minutes on medium heat
Add the tomatoes, puree and ketchup, sugar and vinegar
Stir in the cornflour
Season with salt and pepper
Cover with a lid and cook for 15 minutes
If too dry, add a little water
Once the ratatouille is ready, it can be refrigerated for up to 3 days or frozen for 3 months.
When needed, gently reheat the ratatouille in frying pan or oven dish.

Preparing the sea bass
Heat the frying pan first then add 3 Tbsp of cooking olive oil.
Turn the heat to medium hot.
Make sure the sea bass skin is very dry, you can even lightly dust it with plain flour.
Place it in the pan and press it flat with a spatula until it stops springing back up.
Give it 3 minutes then turn it over for a further 2 minutes.
As soon as the fish a little firm to the touch, it’s ready.
It’ll continue cooking slightly with the residual heat.

Reheat the ratatouille and serve immediately maybe with Boulangeres Potatoes.