Serves 1
Directions
- 1Heat olive oil in a pan over medium heat.
- 2Dice the shallots.
- 3Add diced shallots to the pan.
- 4Sauté the shallots until softened.
- 5Grate garlic into the pan.
- 6Add chili paste to the pan.
- 7Stir to combine the ingredients.
- 8Slice and dice the red and yellow bell peppers.
- 9Add the diced bell peppers to the pan.
- 10Add thyme sprigs and salt to the pan.
- 11Stir and cook the vegetables.
- 12Remove the thyme sprigs from the pan.
- 13Slice and dice the eggplant.
- 14Add the diced eggplant to the pan.
- 15Stir the eggplant into the mixture.
- 16Slice and dice the zucchini.
- 17Add the diced zucchini to the pan.
- 18Stir the zucchini into the mixture and cook.
- 19Pour white wine into the pan.
- 20Stir and allow the wine to reduce slightly.
- 21Add tomato sauce to the pan.
- 22Stir until well combined and cook the ratatouille.
- 23Remove the thyme sprigs from the ratatouille.
- 24Add chopped parsley to the ratatouille.
- 25Season the ratatouille with salt.
- 26Stir the parsley and salt into the ratatouille.
- 27Season the branzino fillet with salt.
- 28Place the branzino fillet skin-side down in a hot pan with olive oil.
- 29Baste the fish with the pan juices.
- 30Spoon a portion of ratatouille onto a plate.
- 31Place the cooked branzino fillet on top of the ratatouille.
- 32Garnish with fresh arugula.
Ingredients
- Olive oil
- 1 Shallots, diced
- Garlic, grated
- Chili paste
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- Salt
- Thyme sprigs
- 1 Eggplant, diced
- 1 Zucchini, diced
- White wine
- Tomato sauce
- Parsley, chopped
- 1 Branzino fillet
- Arugula
Equipment
PanCutting boardKnifeSpatulaGraterSmall bowlBaking sheetSpoonPlateFork
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