Roasted Cod Ratatouille
Equipment
- Knife
- oven
- Roasting tin
Ingredients
- 1 aubergine chopped
- Small handful basil leaves torn
- 300 g cherry tomatoes
- 4 cod loins about 150 g each
- 400 g courgettes sliced
- 4 garlic cloves sliced
- 2 tablespoons olive oil
- 2 red onions cut into wedges
- 2 red peppers cored, deseeded and chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 220°C (425°F), Gas Mark 7.
- Place the courgettes, red peppers, red onions and aubergine in a roasting tin.
- Add the garlic and olive oil, season with salt and pepper and toss until evenly coated.
- Roast the vegetables for 16 minutes.
- Add the cherry tomatoes and basil and toss gently to combine.
- Nestle the cod loins among the vegetables.
- Return the roasting tin to the oven and cook for a further 10 to 12 minutes, until the cod is cooked through and flakes easily.
- Serve the cod immediately with the roasted ratatouille.
Notes & Wine Advice
Serving Suggestions
Serve the roasted cod directly from the oven with a generous portion of ratatouille. The combination of Fish and roasted Vegetables makes this a complete light meal, although crusty gluten-free bread or potatoes can be added for a more substantial dinner.Recipe Notes
Cut the courgette, peppers, onions and aubergine into reasonably even pieces so they roast at approximately the same speed. Give the vegetables their initial 16 minutes in the oven before adding the cod, as the fish requires considerably less cooking time. The cod is ready when the flesh is opaque and separates easily into flakes. Avoid cooking it longer than necessary, as lean fish such as cod can become dry.Variation
For the baked cod, tomatoes and leeks variation, place four 150 g cod loins in a foil-lined ovenproof dish with 2 tablespoons olive oil, the juice of 1 lemon, 2 sliced leeks and 100 g halved cherry tomatoes. Seal the foil and bake at 200°C for 18 to 19 minutes. Serve with mashed potatoes mixed with natural yogurt, olive oil and spring onions. This variation contains approximately 333 calories per serving.Storage Advice
This dish is best served immediately. Cool leftovers promptly and refrigerate them in an airtight container. Use within 1 day and reheat gently until thoroughly hot to avoid unnecessarily drying out the cod.Wine Advice
A fresh Sauvignon Blanc pairs well with the cod, tomatoes and basil. A lightly rounded Chardonnay is another good choice, particularly with the roasted aubergine, peppers and olive oil.Nutrition values
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About Roasted Cod Ratatouille
Roasted Cod Ratatouille combines tender white fish with one of the best-known vegetable combinations from French cooking. Courgette, aubergine, peppers, red onion and tomatoes are roasted with garlic and olive oil before the cod is nestled among the vegetables for the final stage of cooking. Fresh basil provides a fragrant finish and reinforces the Mediterranean character of the dish.
Starting with the Ratatouille
The vegetables need more cooking time than the cod, so they go into the oven first. Courgettes, peppers, red onions and aubergine are combined with sliced garlic and olive oil before being seasoned with salt and pepper.
Roasting rather than simmering the vegetables allows their edges to colour while concentrating their natural sweetness. It also makes this an especially convenient Oven recipe because everything eventually comes together in the same roasting tin.
Adding Tomatoes and Basil
Cherry tomatoes and torn basil leaves are added after the vegetables have roasted for 16 minutes. Adding the tomatoes later prevents them from completely breaking down before the fish is cooked.
The tomatoes release some of their juices during the final roasting stage. These juices combine with the olive oil, garlic and vegetables to create a light sauce around the cod.
Cooking the Cod
Four cod loins of approximately 150 g each provide one portion per person. Nestle them among the hot vegetables rather than placing them underneath, allowing the oven heat to circulate around the fish.
The cod requires only another 10 to 12 minutes. It should become opaque and flake easily when tested. Cooking time can vary slightly depending on the thickness of the loins, so use the appearance and texture of the fish as well as the stated time.
A Light Main Course
With approximately 269 calories per serving in the original recipe, this is a relatively light Main Course. The generous quantity of vegetables means it can be served without an additional side dish.
For a more substantial meal, add potatoes, rice or crusty gluten-free bread. These additions are particularly useful for soaking up the juices produced by the tomatoes and roasted vegetables.
The Flavours of Ratatouille
Ratatouille traditionally brings together Mediterranean vegetables such as courgette, aubergine, peppers and tomatoes. Garlic, olive oil and herbs complete the familiar flavour profile. This recipe uses those ingredients as a colourful bed for the roasted cod.
The mild flavour of cod works particularly well because it does not overpower the vegetables. Instead, the fish absorbs some of the aromatic juices while it cooks.
Baked Cod with Tomatoes and Leeks
The original recipe also includes a variation using cod, cherry tomatoes and sliced leeks cooked together inside a foil parcel. Lemon juice and olive oil provide the seasoning and moisture.
That version is served with potatoes mashed with natural yogurt, olive oil and spring onions and contains approximately 333 calories per serving. It offers a useful alternative when a softer, more delicate vegetable accompaniment is preferred.
Preparing and Storing the Dish
The vegetables can be chopped ahead of time and refrigerated until needed. For the best results, keep the cod refrigerated separately and add it only during the final stage of cooking.
Cooked Seafood is best enjoyed fresh. If leftovers need to be stored, cool them promptly, refrigerate in a covered container and reheat carefully so the cod does not become dry.
Food Safety
Keep raw cod refrigerated until it is ready to go into the oven and use separate utensils and surfaces where necessary to prevent cross-contamination. Fish should be cooked thoroughly before serving.
For current guidance on selecting, storing and preparing seafood safely, consult the U.S. Food and Drug Administration food-safety information.
Roasted Cod Ratatouille combines a lean Fish with a generous selection of Mediterranean vegetables in one uncomplicated roasting tin. The result is colourful, fresh and substantial enough for dinner while remaining lighter than many traditional oven-baked main courses.