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 oz) unsalted butter
  • Salt and freshly ground black pepper
  • 4 sea bass fillets, each about 175–225 g (6–8 oz)
  • 25 ml (1 fl oz) olive oil

For the Ratatouille Sauce

  • 1 red pepper, seeded
  • 1 green pepper, seeded
  • 2 shallots
  • ½ aubergine
  • 1 courgette
  • 25 g (1 oz) unsalted butter
  • 25 ml (1 fl oz) olive oil
  • 300 ml (10 fl oz) Red Pepper Coulis

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 machine, it can be divided, rolled several times until very thin then cut by hand into ribbons; a pizza wheel is the easiest way to cut the pasta.

Pre-heat the grill to medium and butter and season a flameproof baking tray.

To make the ratatouille, cut the vegetables into 5 mm (¼ in) dice. Melt the butter with the olive oil in a large pan. Add the diced vegetables and cook for about 3–4 minutes until just softened. In another pan, warm the red pepper coulis then add the vegetables. Season with salt and pepper.

Lay the sea bass fillets on the prepared tray skin side up and cook under the medium grill for about 8 minutes.

While the fish is cooking, boil a large pan of water with the olive oil and a pinch of salt. When boiling, drop in the pasta and move it around with a fork. If it is fresh, it will only take a few minutes to cook. For dried pasta, just follow the instructions on the packet. Drain through a colander, season with salt and pepper and toss with the remaining butter to loosen.

Warm the ratatouille sauce and spoon it on to hot plates. Sit the fettucine in the middle and lay the grilled sea bass on the top.

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