photo and recipe from here Apologies that this post is three days late but I am playing catch up as late is better than never... Entre nous the last time that we had fish, French boyfriend overcooked it and I made my thoughts known. Not one of my best moves and I think that he sulked for at least a week and I wished that I had not said anything at all. If I had to pick one cookbook, I think it would be Raymond Blanc's Foolproof French cookery as it is one of those cookbooks that I turn to time and time again. I made this particular dish for FB on Saturday night and he loved it, so much so that we are having at again tonight as I have enough  Ratatouille left over and FB is off to buy us some lovely fresh sea bream or as it is called here, dorade. Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis Total time: 30 to 60 minutesPreheat oven to 200°C. (400°F.)
Preparation time: 20 minutes
Cooking time: 30 minutes
 Difficulty: AverageRaymond's noteAll the clean, fresh flavors of Provence can be found in this fragrant dish. The obvious time to eat it is in the summer, when the tomatoes are fat and bursting with juices and sweetness and all the vegetables are local and packed with flavor. The ratatouille can be prepared a day in advance and the tomato coulis a few hours in advance. IngredientsIngredients for 4 servingsRatatouille- 2 onions, cut into 2 cm (3/4") dice- 4 sprigs of thyme- 4 tbsp. olive oil- 4 cloves ...