Sea Bass with Ratatouille and Cassis White Wine

Method

1. Preheat oven to 200°C (390°F).
2. In a bowl, mix zucchini, eggplant, tomatoes, onions, garlic, olive oil, basil, salt, and pepper.
3. Place sea bass on a baking sheet and season with salt and pepper.
4. Bake the sea bass for 15-20 minutes.
5. Roast the ratatouille for 25 minutes.
6. Serve the sea bass with the ratatouille and a glass of Cassis white wine.