Pan Fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Recipe from 'Foolproof French Cookery’ by Raymond Blanc. Click here to purchase book.
All the clean, fresh flavours of Provence can be found in this fragrant dish. The obvious time to eat this dish is the summer, when the tomatoes are fat and bursting with juices and sweetness and all the vegetables are local and packed with flavours. The Ratatouille can be prepared one day in advance and the tomato coulis a few hours in advance.
|For the ratatouille|
|4 tbsp||Olive oil|
|2||Onion, medium/large diced 2cm|
|4 sprigs||Fresh thyme|
|4 cloves||Garlic cloves, crushed|
|2||Red pepper, large, de-seeded and chopped 2cm|
|2||Courgette, large, cut in half lengthways and chopped 2 cm|
|1||Aubergine, medium, halved lengthways and chopped 2cm|
|2 tbsp||Tomato puree|
|4||Plum Tomatoes, halved, quartered and chopped|
|8 pinches||Sea salt|
|4 pinches||Freshly ground, black pepper|
|For the tomato coulis|
|200g||Cherry tomatoes (very ripe)|
|2 pinches||Sea salt|
|2 pinches||Sugar (optional)|
|2 tbsp||Olive oil, extra virgin|
|2 pinches||Sugar if tomatoes are not ripe enough|
|For the sea bream|
|1 tbsp||Extra virgin olive oil, plus extra for drizzling|
|4||Sea bream fillets, descaled and boned, skin slashed to allow the heat to permeate more easily|
|4 pinches||Sea salt|
|2 pinches||Freshly ground, black pepper|
|1/2||Lemon, for squeezing|
Making the ratatouille
Pre-heat the oven to 200°C/400°F/Gas Mark 6. On a medium heat, in a large saucepan, soften the onions and thyme in the olive oil for 3-4 minutes, without letting them colour. Add the garlic, red peppers, courgettes, aubergine, 8 pinches of salt and 4 pinches of pepper and cook for 2 minutes longer. Stir in the tomato purée and chopped tomatoes. Cook over a medium heat, with a lid on, for 15-20 minutes, until the vegetables are tender. Taste and correct the seasoning if necessary, then set aside.
Making the tomato coulis
In a blender, or with a hand-held blender, purée the cherry tomatoes with the extra-virgin olive oil, 2 pinches of salt and a pinch of pepper. Taste and add the sugar if necessary, then strain and set aside.
Frying the sea bream
Slash each fillet 3 times with a sharp knife (this allows the heat to penetrate more easily). Season with 4 pinches of salt and 2 of pepper. Over a high heat, in a large, oven-proof frying pan, heat the oil. Sear the fillets on the flesh side for 30-40 seconds in the hot olive oil. Turn the fillets over and cook for 2-3 minutes. Transfer to the oven and cook for 2-3 minutes longer, depending on thickness. Taste and correct the seasoning, if necessary, then sprinkle the lemon juice over the fillets.
Finishing the dish
Reheat the ratatouille and gently warm the tomato coulis, making sure it does not boil (if it did it would become grainy and lose all its freshness). Arrange the ratatouille in the middle of 4 soup plates and top with the sea bream fillets. Spoon the tomato coulis around and then drizzle with the best extra-virgin olive oil.
Recipe from 'Foolproof French Cookery' by Raymond Blanc, published by BBC Books.
Recipe © Raymond Blanc 2002.
Photograph © Jean Cazals 2002.