Provencal Herb Crusted Cod With Ratatouille Recipe

French cuisine · 336 calories

About this recipe

Transport yourself to the heart of Provence with this delightful French-inspired lunch recipe. Herb-crusted cod fillets take center stage, baked to perfection with a fragrant crust of fresh parsley and thyme. Alongside, a classic ratatouille made with aubergine, courgette, red pepper, and tomatoes provides vibrant colors and bold Mediterranean flavors. This dish is not only visually appealing but also balanced in nutrition, offering lean protein from the cod and fiber-rich vegetables for a satisfying meal. Preparing this dish is an enjoyable culinary experience, blending simple techniques like oven-baking and sautéing. Serve it warm for lunch and enjoy the harmony of textures and flavors, perfect for a casual dining occasion or even a weekend treat.

Ingredients

  • - Cod Cheeks (Frozen)
  • - Jalpur Rice Flour
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 1 Onion Large 1 Each
  • 250 G Long Aubergine/Brinjal - 250g
  • 750G Casa Marrazzo Grilled Courgette In Oil, 750G
  • 1 piece Yellow Bell Pepper
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • - Ducros Dried Thyme
  • - Schwartz Flat Leaf Parsley
  • 1 Lemon - 1 Each
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and lightly grease a baking tray with olive oil.
  2. 2. Pat the cod fillets dry and coat them evenly in rice flour seasoned with salt and black pepper.
  3. 3. Heat a pan with half of the olive oil and sear the cod fillets for 2 minutes per side until lightly golden.
  4. 4. Transfer the cod fillets to the prepared baking tray and sprinkle with chopped parsley and thyme.
  5. 5. Bake the cod fillets in the oven for 10 minutes until cooked through and flaky.
  6. 6. While the cod is baking, peel and finely chop the garlic and onion.
  7. 7. Dice the aubergine, courgette, red pepper, and tomatoes into small cubes.
  8. 8. Heat the remaining olive oil in a large pan and sauté the garlic and onion until fragrant.
  9. 9. Add the diced aubergine, courgette, and red pepper to the pan, stirring occasionally for 5 minutes.
  10. 10. Stir in the diced tomatoes, thyme, salt, and pepper, and simmer for 10 minutes until the vegetables are tender.
  11. 11. Remove the cod from the oven and squeeze fresh lemon juice over the fillets.
  12. 12. Plate the cod fillets alongside a generous serving of ratatouille.
  13. 13. Garnish with additional parsley and serve warm for a vibrant lunch.