Sautéed white fish with summer vegetables and Lemon & Honey ratatouille

recipe

Ingredients (for 2 servings)

fillet of sea bream
butter
2 slices
10g
Petit tomatoes
garlic
4個
2 pieces
Salt and pepper
flour
a little
to taste
Olive oil
Lemon & Honey
100cc
大さじ1
eggplant
Paprika (red and yellow)
1本
one each
salt
rosemary
1 teaspoon
1本
green pepper
asparagus
3個
3本
block bacon
corn
60g
half a portion
Black pepper
to taste

How to make it

1 Peel the garlic and crush it with the back of a knife. Slice the corn lengthwise into thick strips to remove the kernels. Cut the cherry tomatoes into quarters, and cut the bacon and remaining vegetables into 1cm cubes.

2 Put the crushed garlic and olive oil in a large, thick-bottomed pot and heat over low heat until the aroma comes out. Add the bacon and fry.

3 Add all the vegetables except the tomatoes and stir fry until evenly coated with oil. Add Lemon & Honey salt and rosemary if using, then cover and simmer gently until the vegetables are cooked through.

4 Add the tomatoes, simmer for a little while, season with salt and black pepper, and remove from the heat.

5 Sprinkle salt and pepper on the sea bream fillets and lightly coat them in flour. Fry the skin side in a frying pan with hot butter until crispy. Fry both sides, then place on a plate and top with Lemon & Honey ratatouille to finish.

The products used in this recipe.

Lemon & Honey (300g)

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