Yields4 Servings
 4 sea bream fillets
 250 g small green courgettes
 60 g white bread without crusts
 10 rosemary leaves
 1 tsp thyme leaves
 Salt and freshly ground black pepper
 3 tbsp olive oil
 20 g parmesan cheese, grated
For the ratatouille
 100 g white onions
 1 clove garlic
 200 g red peppers
 150 g aubergines
 180 g yellow or green courgettes
 250 g tomatoes
 4 tbsp olive oil
 100 ml red wine
 Salt and freshly ground black pepper
 1 tbsp each thyme, rosemary and parsley

To make the ratatouille, peel and chop the onions and garlic, halve and deseed the peppers, remove the fibres and cut into 1 cm diamond-shaped pieces; trim the aubergines and the courgettes and dice them into 5mm cubes; scald, skin, quarter and deseed the tomatoes and dice the flesh


Heat the olive oil in a pan and sweat the onion and the garlic until soft; add the peppers and the diced aubergine and cook over a low heat for a further 5 minutes; put in the courgettes and the tomatoes followed by the red wine; season the vegetables with salt and pepper, add the fresh herbs and leave to simmer for a further 5 minutes


Trim the courgettes and cut them diagonally into 15mm thick slices; heat 1 tablespoon of the olive oil and quickly fry the fish fillets in this, on the skin side only


Put the bread, rosemary, thyme, salt and pepper through a food processor


Divide the ratatouille onto 4 individual ovenproof dishes and lay the fish fillets, skin side up, on top; cover the fish with diagonal rows of courgette slices and pile the breadcrumb mixture evenly on top; top with the parmesan cheese and drizzle with the remaining olive oil and bake in a preheated oven at 220C/Gas 8 for 6 minutes

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