Chef Laurent Pirone takes us through a recipe from the south of France:
Pan fried Sea Bream Niçoise with Ratatouille and a seafood medley.
For this recipe you will need:
Fresh Sea Bream
Tomatoes
A Pepper ( any colour)
An Aubergine
A Courgette
An Onion
A few cloves of Pink Garlic
A Handful of Prawn / Scallop / Squid
Olive Oil & Balsamic Vinegar
Salt & Pepper
Flat Leaf Parsley
Dried Mixed Herbs
Grated Parmesan Cheese
