Grilled Sea Bass with Fettucine and Ratatouille Sauce

Name: Grilled Sea Bass with Fettucine and Ratatouille Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 green pepper, seeded; 1 red pepper, seeded; 25 ml (1 fl oz) olive oil; 50 g (2 oz) unsalted butter; Salt and freshly ground black pepper; 300 ml (10 fl oz) Red Pepper Coulis; 1 courgette; 450 g (1 lb) Pasta Dough; 4 sea bass fillets, each about 175–225 g (6–8 oz); 2 shallots; 25 g (1 oz) unsalted butter; ½ aubergine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is a very colourful dish which features many styles – English, Italian and French – many textures and, of course, many flavours. If you do not have the time to make your own pasta, there are many good-quality fresh and dried pastas available in the shops.

Ingredients

450 g (1 lb) Pasta Dough
50 g (2</

Europe
United Kingdom
Main course
Pescatarian

Method

To make the fettucine, roll the dough through a pasta machine several times until it becomes about 1 mm (1/16 in) thick, then pass through the noodle cutter and leave to rest. If you do not have a pasta ma