Ingredients

• 150g Sea Bass Fillet, skin-on
• 200g Canned Diced Tomatoes
• 100g Zucchini, small dice
• 75g Red Bell Pepper, small dice
• 40g Onion, finely chopped
• 1 clove Garlic, minced
• 10ml Olive Oil
• 1/2 tsp Dried Oregano
• 1 tbsp Fresh Parsley, chopped
• 1 Lemon wedge
• Salt to taste
• Black Pepper to taste

Instructions

1. 1.Pat the sea bass fillet dry with a paper towel and season both sides with salt and pepper. Finely chop the onion, mince the garlic, and dice the zucchini and bell pepper.
2. 2.Heat 5ml of olive oil in a non-stick skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic, zucchini, and bell pepper, and cook for another 5 minutes until vegetables are tender-crisp.
3. 3.Stir in the canned diced tomatoes and dried oregano. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Season the ragout with salt and pepper and keep warm.
4. 4.While the ragout simmers, heat the remaining 5ml of olive oil in a separate non-stick pan over medium-high heat. Place the sea bass fillet skin-side down and cook for 3-4 minutes until the skin is golden and crisp.
5. 5.Flip the fillet and cook for another 1-2 minutes until just cooked through. To serve, spoon the vegetable ragout onto a plate and place the seared sea bass on top. Garnish with fresh parsley and a squeeze of lemon juice.

Nutrition Information

Why this recipe