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Baked Cod with Ratatouille Recipe

French · Main course · 50 min total

A light and healthy one-pan meal featuring flaky cod fillets baked on a bed of classic Provençal ratatouille, bursting with summer vegetables and herbs.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil, divided
• 1 onion, diced
• 2 cloves garlic, minced
• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 4 tomatoes, chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large ovenproof skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
3. Add eggplant, zucchini, and bell pepper. Cook, stirring occasionally, for 5 minutes.
4. Stir in tomatoes, thyme, oregano, salt, and pepper. Cook for 5 more minutes until vegetables are tender.
5. Season cod fillets with salt and pepper. Push ratatouille to edges of skillet and place cod in the center, or transfer ratatouille to a baking dish and arrange cod on top.
6. Drizzle remaining 1 tbsp olive oil over cod and ratatouille.
7. Bake for 12-15 minutes, until cod is opaque and flakes easily with a fork.
8. Garnish with fresh basil and serve.

Tips

• Serve with crusty bread or over rice to soak up the juices.
• Any white fish like haddock or tilapia works well.
• Leftovers keep refrigerated for up to 2 days.

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