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Red bream fillets with lemon grass and chilli roasted ratatouille

Maria Elia from Great Food Live
East meets west in Maria Elia`s mouth-watering Asian-inspired twist on ratatouille accompanied with red bream

Red bream fillets with lemon grass and chilli roasted ratatouille

Method

1. Preheat the oven to 180C/gas 4. Combine the lemon grass, chilli and garlic in a small bowl.

2. Heat 4-5 tablespoons of the oil in a large ovenproof frying pan and add the potato slices. Season with salt and freshly ground black pepper and sprinkle with a little of the lemon grass mixture - enough to lightly season.

3. Halve the aubergine and cut into 0.5 cm slices. Add the slices to the pan, over the potatoes, and drizzle over a little more olive oil. Season as before.

4. Cover with the red onions and season once more with the same mixture.

5. Cube the peppers and cut into small 2cm squares. Add a layer to the pan, seasoning as before.

6. Add a layer of courgettes and scatter over half the basil leaves.

7. Cut the tomatoes in half and slice. Add these to the pan. Repeat the seasoning once more.

8. Transfer the pan to the oven and cook for 15-20 minutes, until the vegetables are tender.

9. 10 minutes before serving, cook the fish. Heat the olive oil and butter in a large frying pan and cook the bream, skin side down, for 3 minutes. Turn the fish over and cook for a further 3 minutes.

10. Divide the ratatouille between 4 plates, top with the bream and garnish with the remaining basil leave. Serve with lemon wedges.

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Serves: 4

Prep: 45 min
Cook: 35 min

Ingredients

For the ratatouille

4 stalks Lemon grass, finely chopped
2 red chillies, seeds removed, finely chopped
2 garlic cloves, finely chopped
150ml Olive oil
2 Potatoes, peeled and sliced
½ aubergine
1 very small red onion, quartered
1 red pepper
1 yellow pepper
1 green courgette, sliced
1 yellow courgette, sliced
15 Thai basil leaves, roughly torn
5 plum tomatoes