Sea Bass With Ratatouille Jus And Roasted Lemon Asparagus
From dond 14 years ago
- 75 minutes to make
- Serves 4
This is an elegant, yet fairly simple way to serve a delicious, healthy main course. Although it's a fish dish, a variety of vegetables makes it distinctive. Although I always make this dish with sea bass, it would obviously also work with a meaty fish like halibut. Read more I don't think I'd try it with anything more delicate, like tilapia or cod, but you never know. Slow cooking the ratatouille vegetables and running them through the blender not only gives the dish a terrific look on the plate, but also adds a richness to the flavor. Don't overcook the asparagus; you want it to have some snap, particularly since your other vegetables are puréed. See less
Ingredients
- 1½ lb sea bass fillet, about 1 inch thick, cut into 4pieces shopping list
- olive oil shopping list
- basil shopping list
- salt and pepper shopping list
- Ratatouille Jus: shopping list
- 1 large onion, thinly sliced shopping list
- 2 red peppers, cored and thinly sliced shopping list
- 2 garlic cloves, smashed shopping list
- 2 small zucchini, cut in half and thinly sliced shopping list
- 2 small yellow squash, cut in half and thinly sliced shopping list
- olive oil shopping list
- red wine vinegar shopping list
- Tabasco . shopping list
- salt and pepper shopping list
- roasted lemon Asparagus: shopping list
- 2 Tbsp fresh lemon juice shopping list
- 1 Tbsp extra-virgin olive oil shopping list
- 1 tsp finely grated lemon zest shopping list
- 12 asparagus spears, peeled and trimmed shopping list
- salt and pepper shopping list
How to make it
- For the Ratatouille Jus
- Add olive oil to a sauté pan over medium heat. Add all the sliced vegetables and garlic.
- Cook for 3-5 minutes – do not brown. Add salt and pepper.
- At this point, I generally pull out about 3 slices of zucchini, 3 slices of yellow squash, and 4 slices of red pepper. I will keep these vegetables cool until I am ready to plate the fish. Then I finely dice the reserved vegetables and use them as a garnish just before serving. This is entirely up to you, but it does make a much better presentation, and adds a bit of crunch.
- Reduce heat and cook remaining vegetables slowly for 1 hour. Add a touch of water if necessary (though I've never felt the need to add any water).
- Place cooked vegetables in a blender with a touch of water at the bottom of blender.
- Blend, adjust seasoning, and allow to cool.
- Once the mixture has cooled, add a touch vinegar and Tabasco and check seasoning again. The sauce should have a nice consistency, not too thick and not runny.
- For the Roasted Asparagus
- Preheat oven to 450° F.
- Mix lemon juice, oil, and lemon zest in a small bowl.
- Place asparagus in a larger bowl and pour in sauce. Sprinkle with salt and pepper and toss.
- Place asparagus on a baking sheet.
- Roast asparagus until crisp-tender, turning occasionally, about 8 to 12 minutes.
- To Serve:
- Brush fish with olive oil and season with salt and pepper.
- Heat 2 Tbsp olive oil in a skillet, add fish fillets carefully, and sauté 3-4 minutes on each side, flipping very gently after the first 3-4 minutes (being careful not to break up the fillets).
- Squeeze lemon juice over fish.
- Pour a small amount of ratatouille jus on the plate to form a circle, lay one fish fillet on top of the jus, and arrange asparagus. If you like, spoon a bit more ratatouille jus over the fish before arranging the asparagus.
- Garnish with basil leaves and (if you've reserved any of the vegetables) a bit of the finely diced squash, zucchini, and red pepper.
People Who Like This Dish 4
- catwomen Rives Juntion, Michigan
- quaziefly ALL POINTS
- kutadkubilik Istanbul, TR
- a1patti Salem, MA
- binky67 Ellicott City, MD
- dond Rockville, MD
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The Rating
Reviewed by 4 people-
woww god ıts bıg work for me :) ım nt good for that:) ı love to taste:( thank u dond:)
kutadkubilik
in Istanbul loved it
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