Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 35 minutes
Ingredients (serves 4):Method: Peel and dice the onion, courgette and aubergine.
Remove foot and stalk from fennel, dice head.
Boil and peel tomatoes, then dice.
Cut olives in half.
Saute onion for 2 mins over a gentle heat, in a tablespoon of olive oil, then remove.
Saute fennel, courgette, aubergine, then tomatoes in the same pan, adding a little more oil each time you add a vegetable.
Add onion to vegetables in a large pan, then add olives, seasoning and thyme.
Cover, and leave to simmer for 20 mins, adding diced tomato 5 mins before the end of cooking.
Bring fish stock to the boil, sprinkle in rosemary and leave to stand for five mins, off heat.
Dice butter, and add, mixing thoroughly. Add lemon juice, adjust seasoning and strain.
Wash and dry fish, then score flesh lengthways a few times.
Sear fish in a tablespoon and a half of warm olive oil and season, then cook over a low heat for 3 mins.
Arrange 3 spoonfuls of ratatouille on each plate, then place a fillet of fish in the middle.
Drizzle with rosemary stock and decorate with rosemary.