Grilled Sea Bream Fillet on Ratatouille with Cherry Tomato Coulis

This elegant dish combines the Mediterranean flavors of grilled seabream and classic ratatouille, topped with a rich cherry tomato coulis. The coulis, a smooth sauce made from pureed tomatoes, adds a bright and slightly tangy note that balances the earthy vegetables and crispy seabream.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Ingredients (Serves 4)

For the Grilled Sea Bream Fillet

• 4 sea bream fillets (about 150-200 g each), skin-on
• 3 tablespoons extra virgin olive oil
• Salt and black pepper, to taste
• Lemon wedges for serving

For the Ratatouille

• 1 medium zucchini, diced
• 1 eggplant, diced
• 1 red bell pepper, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tomatoes, diced
• 1 teaspoon fresh thyme
• 1 teaspoon oregano
• Salt and black pepper, to taste

For the Cherry Tomato Coulis

• 250 g cherry tomatoes, halved
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt and black pepper, to taste

1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.

Preparation Method

Step 1: Prepare the Ratatouille

1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onions and garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Add the diced zucchini, eggplant, and red bell pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables soften and caramelize.
3. Stir in the diced tomatoes, thyme, and oregano, and season with salt and black pepper. Let the mixture simmer gently for 15-20 minutes until the vegetables are fully cooked and the flavors meld together. Set aside and keep warm.

Step 2: Prepare the Cherry Tomato Coulis

What is a Coulis?

A coulis is a smooth sauce made by pureeing and straining fruits or vegetables. In this recipe, the cherry tomato coulis is a vibrant and tangy sauce that complements the richness of the fish and vegetables. It’s a great way to add flavor and color to the dish without overpowering the main ingredients.

1. Heat one tablespoon of olive oil over medium heat in a small saucepan. Add the halved cherry tomatoes and minced garlic. Cook for 5-7 minutes until the tomatoes soften and begin to release their juices.
2. Add the balsamic vinegar and season with salt and black pepper. Let it simmer for another 5 minutes.
3. Transfer the mixture to a blender or use an immersion blender to puree it into a smooth sauce. If desired, strain the coulis to remove the seeds and skins for a softer texture. Set aside.

Step 3: Grill the Sea Bream Fillets

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the sea bream fillets with olive oil and season with salt and black pepper.
3. Place the fillets skin-side down on the hot grill. Grill 4-5 minutes on each side, or until the skin is crispy and the flesh is opaque and flakes easily with a fork.

Step 4: Plate the Dish

1. Spoon a generous amount of ratatouille onto each plate, spreading it out as a base for the fish.
2. Place a grilled seabream fillet on top of the ratatouille, skin-side up, for a crispy texture.
3. Drizzle the cherry tomato coulis artfully around the plate. If desired, garnish with fresh herbs or a lemon wedge.

Tips and Tricks

• Grill Pan Alternative: If you don’t have a grill, pan-sear the sea bream in a cast-iron skillet for similar results.
• Coulis Texture: After blending, pass the sauce through a fine sieve to remove any remaining seeds or skins for an ultra-smooth coulis.
• Vegetable Variations: Add other vegetables to the ratatouille, such as mushrooms or green bell peppers for more variety.

Serving Suggestions

This dish is perfect or served with crusty bread to soak up the ratatouille and coulis. A simple green salad with a lemon vinaigrette can also provide a refreshing contrast to the rich flavors of the seabream.

Wine Matching

A crisp white wine such as a Chablis or a Bulgarian Sauvignon Blanc would pair beautifully with this dish. The wine’s bright acidity will balance the rich flavors of the ratatouille and cherry tomato coulis while enhancing the light, flaky texture of the sea bream.

Nutritional Information (per serving)

• Calories: 480 kcal
• Protein: 38g
• Fat: 25g
• Carbohydrates: 20g
• Fiber: 6g

Dietary Modifications

• Gluten-Free: This dish is naturally gluten-free.
• Dairy-Free: It is also dairy-free, making it suitable for lactose-intolerant diners.

Storage Suggestions

• Refrigeration: Leftovers can be stored in an airtight container for up to 2 days.
• Reheating: To reheat, gently warm the ratatouille in a pan and reheat the sea bream in a low oven (around 150°C or 300°F) to avoid drying it out.

About Grilled Sea Bream with Ratatouille and Coulis

Grilled sea bream fillet on a bed of ratatouille is a Mediterranean classic with origins in Provence. Ratatouille is a beloved French vegetable dish made by slowly cooking a mixture of seasonal vegetables. The cherry tomato coulis elevates the dish with a sweet and tangy note, providing a fresh, vibrant counterpoint to the grilled fish and hearty vegetables.

Cultural Context

Sea bream, a staple in Mediterranean cooking, is known for its tender, delicate flavor. Combining it with ratatouille, a French Provençal dish, highlights the Mediterranean cooking philosophy with fresh, seasonal produce. The use of a tomato coulis is a nod to the refinement of French cuisine, transforming simple ingredients into something exceptional.

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