Hcw to cook Ratatouille With Chilean Sea bass Recipe

 

Ratatouille With Chilean Sea bass Recipe

Ratatouille recipe is a delicious and very delicious meal. What is Ratatouille? Ratatouille is a type of Provence cuisine served from the Nice area. In French, this food is commonly called ratatouille niçoise. This food is a stew consisting of various kinds of vegetables and is usually served with rice, potatoes or French bread.

This food was revealed to be the food of poor farmers who cooked in summer with summer vegetables. Non-native Ratatouille eggplants (which are not summer vegetables like other vegetables). The contents are courgette or zucchini (a kind of cucumber), tomatoes, red and green chilies, garlic and garlic. Often the ratatouille known now is added eggplants.
Chilean bass
Chilean bass are white chips, and they taste a bit like cod. That actually never happened until relatively recently, when technology finally made it possible to fish in the sea. Most of the Chilean sea bass that you find comes from parts of the world where it is sustainable but there are some areas where fishing for this species cannot be maintained, according to the Monterrey Bay Aquarium. So this time I will share How to cook Ratatouille With Chilean Sea bass Recipe.

Ingredients for making Ratatouille:

• 3 tablespoons of olive oil
• 1 onion, diced
• 1 green or red paprika, diced 1/2 inch
• 1 small eggplant (about 1/2 pound), diced 1/2 inch
• 1 zucchini (about 1/2 pound), diced 1/2 inch
• 3 cloves of garlic, chopped
• 1 1/4 teaspoon salt
• 1/2 teaspoon fresh black pepper
• 1 15 ounces of tomatoes can be crushed with juice
• 2 teaspoons of wine vinegar

Ingredients for making Chilean bass:

• 1/2 cup plus 2 tablespoons of thinly sliced   basil leaves
• 8 4 ounces of sea bass filet
• olive oil
• salt and pepper

How to make Ratatouille:

1. In a large stir-fry pan, heat the oil over medium heat.
2. Add onions and paprika; cook, stirring occasionally, until the onions are transparent, about 5 minutes.
3. Add eggplants, zucchini, garlic, salt, and black pepper.
4. Reduce the heat to low enough and cook, cover, for 10 minutes, stirring occasionally.
5. Add the tomatoes and simmer, cover, stirring occasionally, until the tomatoes are heated, about 5 minutes.
6. Stir in the vinegar and basil.

How to make Chilean bass:

1. Preheat the oven to 375 degrees.
2.  Place the sea bass filet on a baking sheet lined with parchment paper and season with olive oil, salt, and pepper.
3. Bake in the oven until cooked, the meat is opaque and hard to the touch, about 15 minutes.
4. Serve on ratatouille.

Serves 8.

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