• Serves: 4


  • 4 fillets - Sea Bass
  • 1 - Lemon
  • 4 tbsp - olive oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 courgette, diced
  • 50ml dry white wine
  • 1/2 aubergine, small diced
  • 2 plum tomatoes, diced
  • Few sprigs - thyme
  • Salt and pepper to taste
  • 1/4 bunch basil

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!


  1. Heath 2 tbsp olive oil in a Β 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.
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