Pan-fried sea bass with ratatouille & basil

• olive oil↗60ml ml

  plus 2 tbsp

• large handfuls basil leaves↗2
• sea bass↗2

  fillets (about 140g)

• juice of half a lemon
• extra virgin olive oil↗

  for drizzling

• small red pepper↗1
• small courgette↗1
• aubergine↗½
• olive oil↗2 tbsp tbsp
• ground cumin↗½ tsp tsp
• garlic cloves↗2

  crushed

• baby plum tomatoes↗8

  halved

• pinch of sugar

  (optional)

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a pan and briefly fry 8 basil leaves until they become crisp, then lift them out with a slotted spoon and drain on kitchen paper.

2. 2

   Bring a large pot of water to a boil and prepare a bowl of ice water. Blanch the remaining basil leaves for 5 seconds. Using tongs, lift the leaves and plunge them into the ice water to cool quickly and retain their colour.

3. 3

   After cooling, lift the leaves out and gently squeeze to remove excess water.

4. 4

   Place the blanched basil leaves in a blender, add 60 ml of olive oil and blend into a pourable sauce, adding more oil if necessary; transfer to a bowl and set aside.

5. 5

   For the ratatouille, halve the pepper, remove the seeds and slice into thin strips. Cut the courgette into quarters lengthwise and slice. Slice the aubergine into thick rounds, then cut each round into strips.

6. 6

   Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 seconds. Add all the vegetables, season, and sweat for 1 minute. Add 100 ml water and cook over high heat for 4 minutes. Adjust seasoning, adding sugar if desired.

7. 7

   Using a sharp knife, score each fish fillet with small slits through the skin at regular intervals.

8. 8

   To cook the fish, heat the remaining 1 tbsp of oil in a frying pan until hot. Season the fillets and place them skin‑side down in the pan. Cook until the skin is golden and crisp and the flesh changes colour.

9. 9

   Flip the fillets and cook for 1 minute, then remove from heat and drizzle with lemon juice. Divide the ratatouille among plates, top with the sea bass, drizzle with basil oil, a little extra‑virgin olive oil, and serve with crisp basil leaves.