Ratatouille with Roasted Sea Bass
Chef Jason
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
French
Servings
4
Prep Time
90 minutes
Cook Time
1 hour
Hey everyone, Chef Jason here! Today, we're diving into a culinary classic: Ratatouille with Roasted Sea Bass. Picture this: layers of zucchini, squash, eggplant, and tomatoes, seasoned with thyme-infused olive oil, baking to perfection atop a savory base of stewed onions, peppers, and garlic enriched with our homemade Black Truffle Gastrique. Meanwhile, we'll expertly roast a sea bass, seasoned and seared to golden perfection. Finish with a drizzle of olive oil and thyme, and serve alongside lemon wedges for a Mediterranean feast that's as beautiful as it is delicious. Join me as we master this timeless dish together! 🍆🐟
Ingredients
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1 bell pepper ❄
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1 yellow onion
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3 cloves garlic
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2 tablespoons olive oil
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4 oz Black Truffle Gastrique ❄ (Sub-recipe available at the bottom of the page)
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2 zucchini ❄
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2 goldbar squash ❄
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1 Japanese eggplant ❄
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2-3 Roma tomatoes
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3 sprigs thyme ❄
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½ bunch basil ❄
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¼ cup olive oil
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1 sea bass (branzino, striped bass, or black bass) ❄
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1 tablespoon olive oil
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1 lemon
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1 packet Balinese Truffle Salt
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Cutting board
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Knife
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Fillet knife
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Fish tweezers
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Kitchen shears
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Cast iron pan or 9-inch cake pan
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Wooden spoon
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Large saute pan
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Medium oven-proof saute pan
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Pastry brush
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Aluminum foil
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Mandoline
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1 cup olive oil
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Kosher salt
Mise en Place 🔪
Directions
Homework: 2 Hours Before the Class ✏️
Peel and medium dice the onion. Medium dice the red pepper and slice the garlic.
Heat 2 tablespoons of olive oil in a large saute pan over medium heat.
Add the onion, red pepper, and garlic to the saute pan along with a large pinch of Balinese Truffle Salt.
Stew the vegetable, stirring occasionally, for 8-10 minutes or until soft and translucent.
Remove from the heat and reserve until class time.
Prep During Class 🥒
Preheat the oven to 325F.
Make sure that your homework looks beautiful!
Add the Black Truffle Gastrique to the stewed vegetables and heat on medium high heat until a gastrique forms (when there is almost no liquid left). Remove from the heat and transfer the mixture to the cast iron pan or cake pan.
Using a mandoline or sharp knife, slice the zucchini, squash, eggplant, and tomatoes into ⅛ inch thick slices.
Chop the thyme and chiffonade the basil.
Shingle the sliced vegetables on top of the stewed vegetables in the cast iron pan.
Mix the chopped thyme with ¼ cup of olive oil and brush some oil on top of the sliced vegetables. Sprinkle with salt, cover the pan with foil, and place into the oven to cook for about 1 hour.
While the ratatouille is cooking, follow along as we show you how to break down a whole fish!!
How to Cook 🍳
When the ratatouille is 15 minutes away from being cooked, it’s time to cook the fish.
Place 2 tablespoons of olive oil into the medium saute pan. Season the fish on both sides with Balinese Truffle Salt, and place the fish into the pan, skin side down.
Crush a few cloves of garlic and add them to the pan en chemise.
Place the fish into the oven and allow it to cook until cooked through, about 5-10 minutes.
Once the fish is cooked, remove it from the oven and transfer it to a plate.
Remove the ratatouille from the oven, brush it again with the olive oil and chopped thyme, and plate it attractively next to the fish.
Serve up your plates with lemon wedges and enjoy a Mediterranean classic!
Recipe Video
Recipe Note
This class includes our Black Truffle Gastrique. We’ve shared the recipe below so you can recreate it in your own kitchen.
Black Truffle Gastrique
Ingredients
¼ cup sherry vinegar
¼ cup Brown Butter Truffle Honey
To make
1. Place the vinegar and honey into a small pot and warm until liquid.
2. Remove from the heat and reserve until needed.