Savor the Flavor: Easy Cod with Ratatouille Delight

Prepare a delightful Cod with Ratatouille, a healthy, one-pot meal featuring flaky cod and a colorful medley of vegetables.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauté

2 tablespoons Olive Oil Can swap with vegetable oil.
1 tablespoon Unsalted Butter Can be replaced with more olive oil.

For the Fish

4 loins Cod Loins Can try halibut or mahi-mahi as alternatives.

For Seasoning

1 teaspoon Salt Coarse salt preferred.
1 teaspoon Black Pepper Freshly ground recommended.
1 teaspoon Sweet Paprika Smoked paprika is a great alternative.

For the Vegetables

1 cup Zucchini Summer squash can be a substitute.
1 medium Yellow Bell Pepper Any bell pepper color works.
1 bulb Fennel Bulb Celery can stand in if needed.
1 medium Shallot Use half the amount of onions if needed.
2 cloves Garlic Cloves Prefer fresh, not pre-minced.

Herbs & Broth

1 tablespoon Herbes de Provence Dry thyme or rosemary can be used instead.
1 tablespoon Tomato Paste Crushed tomatoes can create a saucier version.
1 cup Cherry Tomatoes Canned diced tomatoes make a good substitute.
1 cup Vegetable Broth Chicken broth is a fine alternative.

For Finishing Touch

1 tablespoon Capers Omit or substitute with green olives if desired.

Equipment

large skillet

Method

Step-by-Step Instructions

Step 1: Prepare the Ingredients. Pat the cod dry, season with salt, black pepper, and sweet paprika. Chop zucchini, yellow bell pepper, fennel bulb, and shallot, mince garlic.
Step 2: Sear the Cod. Heat olive oil and butter in a skillet over medium-high heat. Sear cod for about 3 minutes on each side until golden. Transfer cod to a plate.
Step 3: Sauté the Vegetables. In the same skillet, add zucchini and sauté for 3 minutes. Add bell pepper and fennel, cooking for 3 more minutes. Then add garlic and shallot, sauté for an additional 2 minutes.
Step 4: Incorporate Spices and Tomato Base. Stir in herbes de Provence, tomato paste, and halved cherry tomatoes. Pour in vegetable broth, bring to a gentle boil, then simmer uncovered for 10 minutes.
Step 5: Combine and Finish Cooking. Return seared cod to the skillet, top with capers, cover, and simmer for 3 more minutes until cod is heated through.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 18gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 45mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Portion for freezing for up to 3 months. Thaw overnight and reheat gently.

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