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Pan-fried fillet of sea bream with ratatouille and tomato coulis

All the clean, fresh flavours of Provence can be found in Raymond Blanc's fragrant dish.

Pan-fried fillet of sea bream with ratatouille and tomato coulis

For the ratatouille:

For the tomato coulis:

For the sea bream:

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Pan-fried fillet of sea bream with ratatouille and tomato coulis.

 
 

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