Sea Bream with Ratatouille by Maya Nassar


To make the ratatouille:

1 tbsp. of olive oil

2 spring onions

2 tbsp. of tomato puree

1 courgette

4 tomatoes

1 aubergine

1 red pepper

To make tomato sauce:

1 tbsp. olive oil

½ lb of tomatoes

½ tbsp. of sugar

To make the fish:

4 sea bream filets

1 lemon

1 tbsp. olive oil


Heat 1 tbsp. of oil in a pan and cook until transculent. Add in garlic, cook for 1 minute then add aubergine, pepper and courgette. Cook altogether for 4 minutes then add tomatoes and puree. Cook for 20 minutes and add salt and pepper seasoning. To make the sauce, put the oil, tomatoes and sugar into a blender and mix until smooth. Remove the skin of the fish and add on lemon juice and oil. Cook thoroughly in a hot pan for 4 minutes. Serve the fish on ratatouille and sprinkle with sauce.

Calories per serving: 350


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