Ratatouille

A Provençal vegetable braise of aubergine, courgette, tomato, and peppers in olive oil and fresh herbs.

Ingredients

• 700g sea bass fillets
• 300g egg noodles
• 1 tbsp sliced shallots
• 1 1/2 tsp herbes de Provence
• 3 tbsp extra-virgin olive oil
• 2 shallots, chopped
• a handful of fresh tarragon, chopped
• a generous spoonful of cognac

Instructions

1. 1

   Pat the sea bass fillets dry, season generously with salt, pepper, and fresh thyme, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the sea bass fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the bay leaves and pearl onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sea bass fillets to the pan, pour in the dry white wine, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sea bass fillets is tender and cooked through, roughly 45 mins.

7. 7

   Stir in the crème fraîche, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the tarragon and serve hot alongside brioche.

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