Ratatouille with Lemon Roasted Cod

I studied abroad in Paris when I was in college. I was ready to come home after those seven months overseas but the second I stepped foot on American soil I dreamed about going back.

This meal screams the south of France. Rich in colors and full of flavors thanks to a tablespoon of herbs de Provence and lemon zest.

Mr. J loved the thick pieces of cod. I love the array of hearty vegetables.

The longest part of the whole recipe was chopping and slicing all of the vegetables. We teamed up and the job got done much faster.  Some times four hands in the kitchen are better than two.  Just some times though.

I am still not in France but this meal sure did help for a few hours.

Ratatouille with Lemon Roasted Cod

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (serves 2)

• 2 Fillets of Cod
• 1/2 lemon
• 1 zucchini, chopped
• 1 red pepper, seeded and sliced into 1/2 inch strips
• 1 yellow pepper, seeded and sliced into 1/2 inch strips
• 1 eggplant, chopped
• 1 can diced tomatoes
• 2 cloves garlic, minced
• 1 Tbsp Herbs de Provence
• 1 Tbsp sugar
• 2 Tbsp olive oil

Instructions

Preheat oven to 425 degrees.

Put the zucchini, peppers, and eggplant on a baking sheet. Drizzle 1 Tbsp of olive oil on vegetables. Season with salt and pepper. Place pan in oven on the top shelf for 15 minutes.

Meanwhile, heat 1/2 Tbsp of olive oil in a pan over medium heat. Fry garlic for a about a minute, then add the tomatoes, herbs de Provence, sugar, salt and pepper. Lower temperature and let simmer until thick.

Remove vegetables from oven when crispy around the edges and reserve. Mix vegetables in with your tomato sauce over low heat and check seasoning. Add more salt and pepper if necessary.

Rub olive oil onto each side of cod and season with salt and pepper. Place on a baking sheet, squeeze the juice of 1/2 a lemon over it and place in the oven for about 8-10 minutes. Take cod out of oven when cooked through.

Put a large spoonful of ratatouille into a bowl and top with a piece of cod. Grate a lemon zest over the top.

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