How To Make Pan-fried sea bass with ratatouille & basil
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Serves:
Ingredients
- 4 sea bass fillets
- Salt and pepper, to taste
- 2 tablespoons of olive oil, divided
- 1 onion, thinly sliced
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- 1 can (14 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/4 cup of fresh basil leaves, chopped
Instructions
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Season the sea bass fillets with salt and pepper on both sides.
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sea bass fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
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In the same skillet, heat the remaining olive oil over medium heat. Add the onion and cook for 2-3 minutes, until softened.
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Add the eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-6 minutes, until the vegetables are tender.
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Stir in the minced garlic and cook for an additional minute.
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Add the diced tomatoes, dried thyme, and dried oregano to the skillet. Season with salt and pepper to taste. Simmer for 10-12 minutes, until the flavors have melded together.
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Return the sea bass fillets to the skillet and cook for 2-3 minutes, until heated through.
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Serve the pan-fried sea bass with the ratatouille mixture. Garnish with chopped fresh basil.
Nutrition
- Calories : 295kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 72mg
- Sodium : 542mg
- Total Carbohydrates : 15g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 30g
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