Sea bass with ratatuglia
Instructions
Do marinate the sea bass in the fridge for 4 hours covered with foil in a bowl with oil, garlic, juice of grapefruit and pepper.
Prepare the ratatuglia.
Cut into cubes the aubergines, courgettes and peppers.
Divide into cloves onion and let it soak in vinegar for 10 minutes, then drain and Brown it in oil.
Add the prepared vegetables, salt and pepper and cook over a low heat for 25 minutes, stirring often.
Cooked, scented with chopped herbs.
Dry sea bass with a paper towel, transfer it to a plate lined with parchment paper, sprinkle the pretzels, pepateli, sprinkle them with chopped thyme and Marjoram and cook in the oven already warm to 180 degrees for 20 minutes, often with the marinade while bathing.
Serve immediately with the ratatuglia prepared.
Ingredients and dosing for 4 persons
- 4 sea bass from 200 g each already cleaned
- 4 tablespoons of olive oil extra virgin
- A Few Sprigs Thyme =
- Few sprigs of marjoram
- Salt
- Pepper
- For the ratatuglia:
- 1 eggplant
- 1 red onion
- 1 red pepper
- == 1 yellow pepper
- 2 zucchini
- 3 tablespoons of wine vinegar
- Thyme
- Marjoram
- Salt
- Pepper
- For the marinade:
- 2 grapefruits
- 2 tablespoons of olive oil extra virgin
- 1 head of garlic
- Salt
- Pepper