Ratatouille with royal bream

Have you tried this gem of French cuisine – ratatouille? It is colorful, tastes great with pasta and cheese and gets along well with omelette.

categories: Main courses
portions: 4
time: 60 minutes



Clean the vegetable, dice it and give it a nice color on a pan. Make sure you always pan-fry only one type of vegetable at a time. Season with Italian mix herbs. As it’s almost done add salt so it doesn’t sweat all the way through.


Now put your pan on a high heat, add olive oil and start with eggplant. After few minutes of cooking put it in a casserole. Then add olive oil to your pan and do the same with zucchini, bell peppers, onions and tomatoes.


Add 1,5 dcl of white wine to your casserole and mix well. Add some salt, pepper, thyme, sage and rosemary. Put it in an oven at 180°C and roast for 20 min.


Now let’s prepare the fish. Dry your fish with paper towel and make few cuts on the skin so the seasoning gets to the meat easier. Season it with salt and pepper and do the same with the inner side of the belly. Add slices of lemon and thyme. Add a little bit of olive oil.


Stack up the bottom of a casserole with lemon slices and lay your fish on it. Add some more thyme, few drops of lemon juice and water.


Roast the bream for about 20 min at 180°C.


Our recommendation

You can have a baguette or potatoes as a side dish.