Sorry, you need to enable JavaScript to visit this website.
Sea Bream with Ratatouille

Sea Bream with Ratatouille

Try this amazing sea bream recipe with ratatouille, tomatoes, eggplants and red peppers

15 March, 2013
No votes yet

serves for


total time

1 HR 0 MIN


Olive oil
4 tbsp
2 each, chopped
4 cloves, chopped
1 each, diced
Red pepper
1 each, deseeded, diced
1 each, chopped
4 each, chopped
2 tbsp, tomato
2 sprigs, chopped
Olive oil
2 tbsp
200 g
1 tbsp
Olive oil
1 tbsp
Sea bream
4 fillets
Lemon juice


Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, fry for one minute then add the eggplant, peppers and courgettes.

Gently cook for 4 minutes then add the tomatoes, tomato puree and thyme. Season with salt and pepper and simmer for about 20 minutes, stirring occasionally.

Meanwhile, make the sauce. Put the oil, tomatoes and sugar into a blender and whizz until smooth. Push through a fine sieve into a small pan, heat gently and season with salt and pepper.

Slash the skin of the fish, rub with the lemon juice with oil and cook, skin side down, in a hot pan for 4 minutes. Turn and cook until the fish is cooked through.

Serve the fish on a bed of sauce and ratatouille.

Search Recipes

Stuffed Tomatoes

Stuffed Tomatoes

Next Recipe