PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL
This restaurant-quality fish supper for two puts a new spin on classic French ratatouille
Provided by Raymond Blanc
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
- Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
- Once cool, lift the leaves out and squeeze to remove any excess water.
- Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
- For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
- Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
- With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
- To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
- Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.
Nutrition Facts : Calories 645 calories, Fat 54 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
MONKFISH WITH RATATOUILLE
Provided by Georgia Downard
Categories Fish Tomato Roast Low Cal High Fiber Dinner Basil Eggplant Zucchini Winter Healthy Capers Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.
BAKED FISH WITH RATATOUILLE
Make and share this Baked Fish with Ratatouille recipe from Food.com.
Provided by ratherbeswimmin
Categories Orange Roughy
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium-high heat.
- Add the chopped garlic to the pot and saute for 30 seconds.
- Add in the next 5 ingredients; stir to combine.
- Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
- Add in the tomatoes and vinegar; stir to mix.
- Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
- Season with salt and pepper to taste.
- Meanwhile, sprinkle fish fillets with salt and pepper.
- Place fillets in a lightly oiled 13x9 inch glass baking dish.
- Spoon vegetable mixture over fish.
- Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.
Nutrition Facts : Calories 336.7, Fat 13.5, SaturatedFat 1.7, Cholesterol 138.6, Sodium 179.5, Carbohydrate 13.1, Fiber 5.1, Sugar 6.9, Protein 40.7
FISH WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Wash and dry fish. Squeeze lime juice over it.
- Combine ratatouille with chili, cinnamon, sherry and black pepper.
- Place fish in shallow baking dish in single layer. Top with ratatouille, making sure to cover it completely. Freeze or refrigerate.
- To serve, defrost if frozen, cover and bake at 400 degrees for 10 to 15 minutes.
- Sprinkle with coriander or parsley. Serve with boiled tiny new potatoes.
RATATOUILLE BAKED FISH
Make and share this Ratatouille Baked Fish recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a large bowl combine the prepared vegetables and toss with the basil, oregano and oil.
- Pour into a 3 quart baking dish and cook for 40 minutes stirring once.
- Push veggies to the side and lay fish filets in center.
- Cover with foil and bake until fish is opaque in center, around 20 minutes.
- Uncover fish and sprinkle with cheese.
- Recover and bake for 5 minutes.
- Remove, salt and pepper to taste.
BAKED FISH WITH RATATOUILLE
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
- Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
- Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
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