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Cod with Ratatouille Recipe

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4.2 from 10 reviews

This classic Cod with Ratatouille recipe features tender cod loins seared to perfection and simmered in a flavorful vegetable medley made with zucchini, bell pepper, fennel, tomatoes, and aromatic herbs. A hearty and colorful dish that combines French-inspired flavors with simple, fresh ingredients, perfect for a satisfying family dinner.

Ingredients

For the Cod

  • 4 cod loins
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • ½ tsp sweet paprika
  • ½ tsp salt
  • ½ tsp black pepper

For the Ratatouille

  • 1 zucchini, cut into bite-sized pieces
  • 1 yellow bell pepper, sliced into strips
  • 1 fennel bulb, sliced
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 tsp herbs de Provence
  • 3 tbsp tomato paste
  • 10 ounces cherry tomatoes
  • ¾ cup vegetable broth
  • 2 tbsp capers
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Seasoning: Pat the cod loins dry using a paper towel. Season both sides evenly with sweet paprika, ½ teaspoon salt, and ½ teaspoon black pepper to enhance the flavor of the fish.
  2. Chopping: Mince the garlic cloves and dice the shallot. Deseed the yellow bell pepper and slice it into thin strips. Chop the zucchini into bite-sized pieces. Cut the fennel bulb lengthwise into four pieces, then thinly slice each piece to prepare the vegetables for cooking.
  3. Searing: Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a skillet over medium-high heat. Once hot, add the seasoned cod loins and sear them for 3 minutes on each side until golden brown. Remove the cod from the skillet and place it on a clean plate to rest.
  4. Cooking Vegetables: To the same skillet, add the chopped zucchini and cook for 3 minutes, stirring occasionally. Then add the sliced bell pepper and fennel and cook for an additional 3 minutes. Next, add the minced garlic and diced shallot, cooking for 2 more minutes until fragrant and softened.
  5. Adding Seasoning and Tomato Paste: Sprinkle in the remaining ½ teaspoon salt and ½ teaspoon black pepper along with 2 teaspoons of herbs de Provence. Stir in 3 tablespoons of tomato paste thoroughly to coat the vegetables and build depth of flavor.
  6. Simmering: Add 10 ounces of cherry tomatoes and ¾ cup of vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 10 minutes, stirring occasionally to meld the flavors and soften the tomatoes.
  7. Finishing: Return the seared cod loins to the skillet, nestling them in the ratatouille sauce. Scatter 2 tablespoons of capers on top. Simmer for an additional 3 minutes, or until the cod is warmed through and fully cooked, allowing the flavors to combine beautifully before serving.

Notes

  • Patting the cod dry before seasoning helps achieve a better sear.
  • You can substitute cod with other firm white fish like haddock or halibut if desired.
  • For a richer flavor, use fresh herbs if available instead of dried herbs de Provence.
  • If you prefer a thicker sauce, uncover during the final 5 minutes of simmering to reduce liquid.
  • Serve with crusty bread or over rice to soak up the delicious ratatouille sauce.

Find it online: https://yumntasty.com/cod-with-ratatouille-recipe/