Sea Bass with Provencal vegetables

Provencal vegetables are a classic French dish which can be served with fish, white meat or simply as a side. This dish is sure to bring the flavours of France into your home!

Method

1. Heath 2 tbsp olive oil in a  heavy bottom pan. Add the shallots, garlic and a pinch of salt and cook until soft.
2. Add peppers, courgettes and thyme then cook for a couple of minutes.
3. Add the white wine and cook until three quarters of the liquid has evaporated.
4. Add the aubergine and tomatoes then cook on a moderate heat for 10 minutes until the vegetables start to soften. Once cooked, add the chopped basil for seasoning and set aside.
5. Meanwhile in a non-stick frying pan, add 1 tbsp olive oil.
6. Score the skin of the sea bass, then season the flesh side with salt and pepper.
7. Once the pan is hot, add the sea bass – skin side down. Only add one or two pieces of fish to prevent overcrowding the pan.
8. Cook the sea bass for 5 minutes, all the way through on the skin side, flipping only once in this process to achieve a crispy skin. Once cooked, finish it with a squeeze of lemon and serve with Provencal vegetables.