Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Dissostichus Eleginoides)
Patagonian Toothfish

Request a Quote


Serves 4

  • 1 1/2 pounds Sea Bass Fillets, cut into 1-inch chunks
  • 5 Tbsp olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 medium tomatoes, chopped
  • 1 small eggplant, diced
  • 2 medium red bell peppers, diced
  • 2 medium zucchini, diced
  • 4 Tbsp fresh lemon juice, divided
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp fresh basil or parsley, chopped


  1. In a large skillet, heat 3 Tbsp of the oil over medium heat. Add the onion and garlic. Sauté until softened, about 5 minutes.
  2. Add the tomatoes, eggplant, red bell peppers, and zucchini. Lower the heat to medium-low. Cook the mixture at a simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
  3. Add 2 Tbsp lemon juice, salt, and pepper to the skillet and cook for 1 minute. Stir in the basil and transfer ratatouille to a serving platter.
  4. Add the remaining 2 Tbsp oil to the skillet and raise heat to medium-high. Add the fish and cook, stirring, until golden around the edges and done inside, about 2-3 minutes.
  5. Stir in the remaining 2 Tbsp lemon juice and serve immediately on top of the ratatouille.

Click here to translate this page into several different languages


Dungeness Crab--- King Crab---Snow Crab--- Blue Crab--- Lobster--- Salmon--- Octopus--- Tuna--- Mackerel--- Herring

Seaurchin--- Monkfish--- Geoduck--- Shrimp--- Oysters--- Tuna-Roe--- Sardines--- Skate-Wings--- Mussels--- Moon-Fish

--- Grey-Mullet--- Conch--- Clams--- Sole--- Halibut--- Silver Pomfret---Yellow Croaker--- Mahi Mahi--- Marlin

--- Red-Snapper--- Emperor--- Moon Tail---Sword-Fish--- Seer-Fish--- King-Fish--- Trigger-Fish---Reef-Cod

Squid---Chilean Sea Bass---Red Fin Bream---Sea-Crab

© Copyright Starvin Marvin's Seafoods LLC