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🍽️ Pan-fried Lemon Sea Bass with Ratatouille Vegetables

501 kcal · 30 min · 4 servings

Ingredients

• Pepper, red 1 pc.
• Pepper, yellow 1 pc.
• Zucchini 1 pc.
• Eggplants 1 pc.
• Onions, red 2 pcs.
• Garlic cloves 2 pcs.
• Rosemary, fresh 20 g
• Thyme, fresh 10 g
• Olive oil 6 tbsp
• Bay leaves, dried 6 pcs.
• Tomato paste 50 g
• Vegetable broth 150 ml
• Cherry tomatoes 200 g
• ajvar 50 g
• Salt pinch
• Pepper, black ground pinch
• Rose pepper 1 tsp
• Organic lemons 1 pc.
• Sea bass, whole 2 pcs.
• Wheat flour, Type 405 2 tbsp

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Quarter the bell peppers and remove the seeds and core.
3. 3. Cut the bell peppers into pieces approximately 2 cm in size.
4. 4. Wash the zucchini and the eggplant.
5. 5. Trim the hard ends from the zucchini and eggplant.
6. 6. Cut the zucchini and eggplant into cubes approximately 2 cm in size.
7. 7. Peel the onions and the garlic.
8. 8. Dice the onions into small cubes.
9. 9. Finely chop the garlic.
10. 10. Wash the rosemary and thyme.
11. 11. Shake the herbs dry.
12. 12. Heat 3 tablespoons of olive oil in a large pot over medium-high heat.
13. 13. Sauté the eggplant, bell peppers, and onions for about 5 minutes.
14. 14. Reduce the heat.
15. 15. Add the garlic, 2 bay leaves, thyme, half of the rosemary, and tomato paste.
16. 16. Cook the ingredients for another 2 minutes.
17. 17. Deglaze the pot with vegetable broth.
18. 18. Bring the mixture to a boil.
19. 19. Simmer the vegetables covered over medium heat for about 5 minutes.
20. 20. Add the zucchini.
21. 21. Cook the vegetables for another 5 minutes.
22. 22. Wash the tomatoes.
23. 23. Halve the tomatoes.
24. 24. Stir Ajvar (a pepper relish) into the vegetables.
25. 25. Season the vegetables with salt, pepper, and paprika powder.
26. 26. Add half of the tomatoes to the vegetables.
27. 27. Set the vegetables aside.
28. 28. Rinse the lemon under hot water.
29. 29. Pat the lemon dry.
30. 30. Slice the lemon into thin slices.
31. 31. Rinse the fish under cold water.
32. 32. Pat the fish dry with kitchen paper.
33. 33. Make a diagonal cut behind the gills down to the central bone with a sharp knife.
34. 34. Cut along the back towards the tail fin.
35. 35. Carefully separate the fillet from the bone.
36. 36. Salt the inner sides of the fish fillets.
37. 37. Top half of the fillets with lemon slices.
38. 38. Add the remaining bay leaves and rosemary to the fillets.
39. 39. Cover each fillet with a second fillet of similar size.
40. 40. Heat the remaining 3 tablespoons of olive oil in a large pan.
41. 41. Fry the fillets over medium-high heat for about 3 to 4 minutes on each side.
42. 42. Add the remaining tomatoes to the ratatouille vegetables.
43. 43. Heat the vegetables briefly.
44. 44. Remove the herb stems and bay leaves from the vegetables.
45. 45. Sprinkle the sea bass with salt.
46. 46. Divide the sea bass into 4 portions.
47. 47. Remove the kitchen twine.
48. 48. Serve the sea bass with the ratatouille vegetables.

Nutrition per serving

• kcal: 501
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 23 g