My inspiration for this recipe was from the menu of one of our favourite restaurants, 15 in Caleta De Fuste in Fuerteventura. There are fifteen main courses on offer, ordered in customer preference. All of the choices are superb but a particular favourite of mine is the sea bass. I tried to recreate the lovely flavours in my own recipe and, whilst there were obvious differences, I was very pleased with my results and will definitely be making this again.
Baked sea bass with a mild curried ratatouille Serves 2
- Low calorie spray oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 large courgette, quartered lengthways, deseeded and sliced
- 125g chestnut mushrooms, sliced
- 1 large or 2 small ripe tomatoes, chopped
- 50 ml water
- 100g low fat creme fraiche
- 1 tsp sweet mango chutney
- 1 tsp hot curry paste
- 2 sea bass, descaled, gutted and fins removed
- juice half a lemon
- salt and black pepper
- Preheat the oven to 190c/170c fan/gas 6.
- Spray some oil into a nonstick frying pan. Add the onion and cook over a low to medium heat for about 10 minutes until soft but not coloured. Add the garlic for the last minute.
- add the chopped courgette and continue frying gently for 5 minutes. Add the mushrooms and fry for a further 5 minutes. Add the tomatoes and season lightly. Cook for about 3 minutes. Add about 50ml of water and mix well. Continue cooking until all vegetables are tender.
- In the meantime, wash and dry the sea bass. Place in an oven dish. Score each side with a knife and squeeze over the lemon juice. Season with salt and black pepper and spray with low calorie olive oil. Bake in the oven until cooked through (about 25 to 30 minutes.
- Mix the creme fraiche, mango chutney and curry paste together, adjusting to suit personal taste. Stir into the ratatouille gradually, a spoonful at a time and mix in until you have a creamy consistency (about 3 tbsp). Adjust seasoning.
- Serve the sea bass with the ratatouille on the side and some boiled new potatoes if you like.
Tasty Advice 