Slow cooker Ratatouille & Pan Fried Sea Bass

Updated at: Thu, 17 Aug 2023 01:12:17 GMT

Step 1

Remove the stalk and slice into quarters lengthways then cut into 1cm thick chunks, slice the wider parts in half again to keep all pieces a similar size. Then place in a calendar and sprinkle with a little salt to help drain some of the bitter juices, allow to stand for about 30mins then pat dry and add to the slow cooker pot.

Step 2

Peel and halve the onions then thinly slice, de-seed the peppers and cut into bite size chunks. Prepare the courgettes in the same way as the Aubergine and place them all in the slow cooker pot. Drain 2 tins of chopped tomatoes and add them to the pot, retain the juice just in case you need to add some later.

Step 3

Add the Garlic, Sugar, Salt and Pepper, then mix everything together to ensure an even distribution of vegetables and seasoning

Step 4

Place the lid on the slow cooker and cook for a minimum of 5 hours on high. Cooking time and setting can be altered to suit your routine, make sure vegetables are tender before serving.

Step 5

Leave the Ratatouille in the pot until the fish is ready then plate up

Step 6

Soak the fish in salt water for about 10 mins, then remove and pat dry. Add a little oil and black pepper to a pan and if you choose to some fresh Dill. Once the oil is hot lay the fillet skin down and weight it down with a suitable object to stop it curling up. Fry for 3 minutes to crisp up the skin then turn and fry the other side for a further 1 min (no need to weight this side down). Then turn off the heat and set aside whilst you plate up the Ratatouille.

Step 7

Place the fillet across the top of the Ratatouille, add some fresh Dill if you want to, but most of all enjoy this delicious meal.

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