Filet De Bar Recipe
Oven roasted sea bass served on a bed of ratatouille with beurre blanc sauce.
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Ingredients
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For the Sea Bass
For the Ratatouille
For the Beurre Blanc Sauce
Method
Preparing the Ratatouille
- 1
Sauté the Vegetables
In a large skillet, heat 3 tbsp of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 2
Add Remaining Vegetables
Add diced zucchini, eggplant, bell pepper, and tomato to the skillet. Season with 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of dried thyme. Stir well and cook for about 15-20 minutes until the vegetables are tender.
Preparing the Beurre Blanc Sauce
- 3
Cook the Shallots
In a small saucepan, combine white wine and finely chopped shallots. Bring to a boil and reduce heat to simmer until reduced by half.
- 4
Add Cream and Whisk in Butter
Add 1 tbsp of heavy cream to the reduced wine, whisking continuously. Gradually add the unsalted butter, piece by piece, whisking until the sauce is smooth and emulsified. Season with salt and black pepper to taste.
Cooking the Sea Bass
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Prepare the Fish
Place sea bass fillets on a baking tray lined with parchment paper. Drizzle with 2 tbsp of olive oil, and season with salt and black pepper. Top each fillet with a lemon slice.
- 7
Roast the Fish
Roast in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
Plating the Dish
- 8
Serve
On each plate, place a generous serving of ratatouille, top it with a roasted sea bass fillet, and drizzle with beurre blanc sauce. Enjoy your meal!