Looking for something summery to try this weekend? Chef Mahlomola Thamae has just the recipe for you: seared line fish with a creamy lemon butter sauce and ratatouille.
Ratatouille is a classic end-of-summer French stew that is fun to say and fun to make (and wildly famous thanks to that adorable Pixar rat). It’s packed with fresh produce: tomatoes, eggplant, zucchini and bell peppers.
Try your own hand at the famous dish with Thamae’s recipe, which will bring you equal parts comfort and flavour.
680g line fish, preferably seabass or red snapper
5 tbsp olive oil
½ cup fresh cream
1 fresh lemon
½ cup green peas
Mixed peppers (1 of each)
1 small baby marrow
1 brinjal (also known as aubergine or eggplant)
4 tbsp tomato paste
1 sprig fresh thyme
1 sprig fresh dill
- Season the fish with Himalayan salt and crushed black pepper.
- In a hot pan, add the olive oil and pan-fry the fish starting with the skin. Sear until golden brown. Turn and sear for 3 minutes.
- Sauté diced onion in olive oil and butter until translucent.
- Add green beans, chicken stock, salt and pepper, then blend.
- Add fresh coriander or fresh mint to enhance the flavours.
- Sauté finely diced onion with butter, then add your double cream and fresh lemon juice and simmer very slowly. Before serving, adjust the seasoning and add freshly chopped dill.
- Sauté diced onion and chopped garlic.
- Add medium diced baby marrow, mixed pepper, brinjal and chopped thyme.
- Add tomato paste and chicken stock, then let it simmer for 24 minutes. Adjust the seasoning with black pepper and salt.
Chef’s tip: Get creative with your plating and enjoy!
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