Lunch/Dinner Pan Fried Seabass with Aubergine Ragout

Serves : 2

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Pan Fried Seabass with Aubergine Ragout Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 aubergine, roughly chopped
  • 2 garlic cloves, finely grated or crushed
  • 1 tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin butter beans, drained and rinsed
  • Sea salt and freshly ground black pepper
  • 2 x 90g sea bass fillets, cut in half
  • 1 small handful basil leaves

Method

  1. Heat a sauté pan until medium hot. Add half the olive oil and the onion and cook for 2-3 minutes then stir in the aubergine and turn the heat up.

  2. Fry for 2-3 minutes until the aubergine is browned then reduce the heat, stir in the garlic, tomato puree, tinned tomatoes and beans.

  3. Bring to the boil then reduce the heat and simmer for 10 minutes until the aubergine is tender and the sauce just thickened slightly.

  4. Meanwhile, score the skin side of the seabass, making small cuts the length of the fish about 5mm apart.

  5. Heat a frying pan until medium hot. Add the rest of the olive oil and the sea bass, skin side down. Fry for 1-2 minutes until nearly cooked through, then flip over and cook for another minute.

  6. Remove from the pan and season with salt and black pepper. Stir in ¾ of the basil leaves into the ragout then divide between serving bowls. Top with the seabass and last of the basil leaves.