This technique can be used for any boneless skinless fish filet, but bass goes perfectly on top of Ratatouille.
Yield: 4 servings
Active Time: 10 minutes Start to Finish: 20 minutes
For this recipe you’ll need:
2 tablespoons grapeseed oil
Four 4- to 5-ounce bass filets, skinless and boneless
Your favorite salt blend to taste
Pepper to taste
1 tablespoon butter
2 sprigs fresh thyme
Preheat the oven to 375º.
To cook the fish, heat a sauté pan over medium-high heat and add the grapeseed oil.
Season the fish on both sides with salt and pepper to taste.
Sear, presentation side down, until golden brown and crisp, 2 to 3 minutes. Flip and repeat. Transfer the pan right into the oven and continue to cook until the bass is just about cooked through. If the fillets are small, you may be able to cook the fish on the stovetop entirely.
Once the bass is just about done, add the butter and thyme sprigs. Baste the fillets with the butter until just cooked through
To assemble the dish, place a spoonful of Ratatouilleon your plate and top with a sautéed bass fillet.
