- 2 Seabass Fillets
- 4 Sprigs of Rosemary
- 2 Lemons
- 1 Courgette roughly chopped
- 1 Red Pepper roughly chopped
- 4 Large Ripe Tomatoes
- 1 Onion roughly chopped
- 2 Cloves of Garlic
- 1 Can of Chopped Tomatoes
- Handful of Parsley
- 2 Large Carrots Peeled
- 1 Large Sweet Potato Peeled
- 1/2 Bag of Spinach
Preheat the oven to 180 degrees. Start by prepping all your veg.
Add some coconut oil to a pan, add the garlic and onions and a little bit of water.
Add the tomatoes, pepper and courgette and a more water, cook for 5 minutes.
Add the chopped tomatoes and parsley. Simmer for 30 minutes. Add the chopped carrot and sweet potato to a pan of boiling water, leave for 20 minutes.
In a foiled baking tray place the seabass and squeeze the lemons onto them. Scatter the rosemary on top and add some S&P. Place in the oven for 17 minutes.
Mash the sweet potato and carrot when they are finished to a smooth puree texture. Meanwhile, steam the spinach until it wilts.
When plating up start by adding the mash, the spinach, then the ratatouille and finally lay the seabags on top! Yum!