Sea bass with ratatouille is a delicious winter fish dish. The sea bass is marinated with grapefruit juice, olive oil and garlic, then baked with aromatic herbs such as thyme and marjoram. It is served with a delicious ratatouille made with eggplant, red onions, red and yellow peppers and zucchini, all sautéed in a pan with wine vinegar. This light and tasty dish is perfect to enjoy during warm summer days.
Marinate the sea bass in the fridge for 4 hours, covered with cling film, in a bowl with the oil, the garlic, the grapefruit juice and pepper
Prepare the ratatouille
Cut the eggplant, zucchini and bell peppers into cubes
Cut the onion into wedges and let it macerate in the vinegar for 10 minutes, then drain it and sauté it in the oil
Then add the prepared vegetables, salt and pepper, and simmer for 25 minutes, stirring often
At the end of cooking, add the chopped herbs
Pat the sea bass dry with kitchen paper, transfer them to a baking tray lined with parchment paper, season with salt and pepper, sprinkle with chopped thyme and marjoram, and bake in a preheated oven at 180°C for 20 minutes, basting them often with the marinade
Serve immediately with the prepared ratatouille
Pan
Oven
Store in the refrigerator in an airtight container for up to 2 days
Main fish course ideal for summer
Italy
| Energy (kcal) | 187.96 |
| Carbohydrates (g) | 5.84 |
| of which Sugars (g) | 5.83 |
| Fat (g) | 11.66 |
| of which Saturates (g) | 5.68 |
| Protein (g) | 13.55 |
| Fiber (g) | 3.41 |
| Sale (g) | 0.35 |
