Sea bass with ratatouille
Being a good role model doesn't mean you can't cheat sometimes and use a jar of sauce or a ready-prepared dish to use as part of a meal: just check the ingredients list and nutrition labels for salt, fat and sugar content.
Choose a good-quality, healthy ratatouille for this sea bass dish to save yourself some time, then add a few extra ingredients to boost the healthy properties of the dish. Sea bass is a high-protein fish that is naturally low in fat and its delicate flavour goes well with the tomato-y sauce.
Ingredients (Serves 4)
- 600g ready-made ratatouille
- 4 fillets of sea bass
- Handful of basil leaves
- Pinch of cayenne pepper
- 240g sunblush tomatoes, drained
- 20 black olives, quartered
- 50g walnut halves
- Dash of olive oil
Preheat the oven to 190°C/Gas Mark 5.
Spread the ratatouille into a large ovenproof dish. Stir in 2 tbsp of water and bake in the oven for 15 minutes.
Remove the dish from the oven, stir in half of the basil leaves and place the sea bass fillets on top. Spoon a little juice from the ratatouille over each fillet and sprinkle with the cayenne pepper. Bake for a further 7 minutes.
Place the chopped tomatoes, olives, walnuts and remaining basil leaves into a bowl, add a dash of olive oil and stir.
Serve each fillet with the ratatouille and the tomato mixture on top. Serve with new potatoes and green beans.