SERVES F OUR
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R E C I P E
METHOD Method for the Basil Oil Bring to the boil a large pan of water. Blanch one handful of the basil. Remove and plunge into ice cold water to cool. Drain the excess fluid, add to a blender and combine with the olive oil until a ‘pourable’ consistency is formed
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PAN FRIED SEA BASS with RATATOUILLE and BASIL INGREDIENTS For the Basil Oil 60ml of olive oil; 2 large handfuls of basil, roughly chopped For the Sea Bass 1 sea bass fillet; juice of half a lemon
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For the Ratatouille 1 red pepper; 1/2 an aubergine; 1 courgette; 10 cherry tomatoes; 2 garlic cloves, crushed; 1/2 tsp of ground cumin; 2tbsp of olive oil; pinch of sugar; salt and pepper; basil oil
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Method for the Ratatouille Slice the pepper into thin strips, halve the tomatoes, the courgette into cubes, and aubergine into disks then cubes. Heat the oil, add the garlic and cumin and cook for 45 seconds to a minute. Add the vegetables and season. Sweat in the pan for a couple of minutes, then add 100ml of water and cook for a further four minutes For the Sea Bass Scour the fish and season the skin. Heat the oil in a pan, add the fish, skin side down and cook until the skin is crisp and golden. Flip the fish, squeeze the lemon juice over and cook for a further two to three minutes. Remove from the pan and plate up. Use the remaining basil as a garnish on top of the fish