Sea Bass with Ratatouille

Name: Sea Bass with Ratatouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italia
Ingredients: 4 Sea bass, 200 g each, already cleaned; 4 tablespoons Extra virgin olive oil; to taste Thyme; to taste Marjoram; to taste Salt; to taste Pepper; null For the ratatouille:; 1 Eggplant; 1 Red onion; 1 Red bell pepper; 1 Yellow bell pepper; 2 Zucchini; 3 tablespoons Wine vinegar; to taste Thyme; to taste Marjoram; to taste Salt; to taste Pepper; null For the marinade:; 2 Grapefruits; 2 tablespoons Extra virgin olive oil; 1 head Garlic; to taste Salt; to taste Pepper

@tuduu

Category: Main courses

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 like thyme and marjoram. Serve with a delicious ratatouille made with eggplants, red onions, red and yellow bell peppers, and zucchini, all sautéed with wine vinegar. This light and tasty dish is perfect to enjoy during warm summer days.

Difficulty: Medium

Cooking time: 25 minCooking: 25 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Sea bass, 200 g each, already cleaned4
Extra virgin olive oil4tablespoons
Thymeto taste
Marjoramto taste
Saltto taste
Pepperto taste
For the ratatouille:
Eggplant1
Red onion1
Red bell pepper1
Yellow bell pepper1
Zucchini2
Wine vinegar3tablespoons
Thymeto taste
Marjoramto taste
Saltto taste
Pepperto taste
For the marinade:
Grapefruits2
Extra virgin olive oil2tablespoons
Garlic1head
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Marinate the sea bass in the fridge for 4 hours covered with plastic wrap in a bowl with the oil, garlic, grapefruit juice, and pepper
STEP 2 OF 8
Prepare the ratatouille
STEP 3 OF 8
Dice the eggplant, zucchini, and bell peppers
STEP 4 OF 8
Cut the onion into wedges and let it soak in vinegar for 10 minutes, then drain and sauté it in oil
STEP 5 OF 8
Add the prepared vegetables, salt, and pepper, and cook over low heat for 25 minutes, stirring often
STEP 6 OF 8
Add the chopped herbs at the end of cooking
STEP 7 OF 8
Pat the sea bass dry with paper towels, place them on a baking sheet lined with parchment paper, season with salt and pepper, sprinkle with chopped thyme and marjoram, and bake in a preheated oven at 180 degrees for 20 minutes, basting often with the marinade
STEP 8 OF 8
Serve immediately with the prepared ratatouille

Suggestions

Pan
Oven

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days

More information

Main fish dishes ideal for summer

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
13.55g·39%
Carbohydrates
5.84g·17%
Fats
11.66g·34%
Fibers
3.41g·10%