Crusted Fish and Ratatouille a la Plancha

 


Inspired by rustic French cuisine, this dish is a celebration of big flavor. Rub sea bass in a smoky, sweet Basque mix of spices, herbs and Espelette pepper, then cook on a sizzlin’ hot plancha grill surface. The intense heat helps to create a beautiful sear and flavor crust on the outside, with a flaky and moist center. Serve alongside a robust grilled ratatouille of squash, eggplant, bell pepper and tomatoes.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Eggplant, diced 1/2-inch 2 cups 1. Place all of the vegetables, except tomatoes, in large bowl with 3 tablespoons olive oil; toss gently to coat. Sprinkle vegetables with 1 tablespoon Basque Rub and sea salt; toss gently to coat. Set aside. Place 3/4 cup of the tomatoes in blender container; cover. Blend until smooth. Set aside.

2. Heat plancha (flat cast-iron griddle) on grill over medium-high heat. Brush plancha lightly with additional olive oil. Place seasoned vegetables on the plancha. Cook 5 to 6 minutes or until nicely charred and tender-crisp, turning occasionally. Add the pureed tomatoes and remaining diced tomatoes to the vegetables on the plancha; cook and stir until heated through. Remove vegetables from plancha. Keep warm. Reduce heat to medium.

3. Season both sides of fish with remaining 1 tablespoon Basque Rub. Brush plancha lightly with more oil. Place fish on plancha. Cook on medium heat until fish is lightly charred and flakes easily with a fork.

Red or yellow pepper (or 1/2 cup each), diced 1/2-inch 1 cup
White onion, diced 1/2-inch 1 cup
Yellow squash, diced 1/2-inch 1/2 cup
Zucchini, diced 1/2 cup
Olive oil, plus additional for brushing plancha 3 tablespoons
Basque-Inspired Rub with Espelette Pepper, divided 2 tablespoons
McCormick Culinary® Mediterranean Sea Salt, Coarse Grind 1/2 teaspoon
Plum tomatoes, diced 1/2-inch, divided 1 1/2 cups
Firm white fish fillets (sea bass, cod, or halibut), 4 oz.each 6 eaches
Fresh parsley, chopped 1 tablespoon
Ingredients Quantities Instructions
Eggplant, diced 1/2-inch 3 quarts 1. Place all of the vegetables, except tomatoes, in large bowl with 3 tablespoons olive oil; toss gently to coat. Sprinkle vegetables with 1 tablespoon Basque Rub and sea salt; toss gently to coat. Set aside. Place 3/4 cup of the tomatoes in blender container; cover. Blend until smooth. Set aside.

2. Heat plancha (flat cast-iron griddle) on grill over medium-high heat. Brush plancha lightly with additional olive oil. Place seasoned vegetables on the plancha. Cook 5 to 6 minutes or until nicely charred and tender-crisp, turning occasionally. Add the pureed tomatoes and remaining diced tomatoes to the vegetables on the plancha; cook and stir until heated through. Remove vegetables from plancha. Keep warm. Reduce heat to medium.

3. Season both sides of fish with remaining 1 tablespoon Basque Rub. Brush plancha lightly with more oil. Place fish on plancha. Cook on medium heat until fish is lightly charred and flakes easily with a fork.

Red or yellow pepper (or 1/2 cup each), diced 1/2-inch 6 cups
White onion, diced 1/2-inch 6 cups
Yellow squash, diced 1/2-inch 3 cups
Zucchini, diced 3 cups
Olive oil, plus additional for brushing plancha 1/2 pint
Basque-Inspired Rub with Espelette Pepper, divided 3/4 cup
Sea Salt, Mediterranean Coarse Grind 1 tablespoon
Plum tomatoes, diced 1/2-inch, divided 9 cups
Firm white fish fillets (sea bass, cod, or halibut), 4 oz.each 2 dozen
Fresh parsley, chopped 1/3 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 240 kcal


Total fat 12 g


Saturated fat 2 g


Trans fat 0 g


Cholesterol 49 mg


Sodium 367 mg


Carbohydrate 9 g


Dietary fiber 3 g


Protein 24 g


Plating Instructions: Serve fish with plancha grilled vegetables. Garnish with parsley.

Chef's Tip: Visit for the Basque-Inspired Rub with Espelette Pepper recipe.

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