Roasted Cod Ratatouille
Tender roasted cod loins nestled among courgette, aubergine, peppers, red onion and cherry tomatoes with garlic, olive oil and fresh basil. A colourful Mediterranean-style fish dish prepared entirely in the oven.
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
Serving: 410 gr | Calories: 269 kcal | koolhydraten: 17 g | Eiwitten: 34 g | Vet: 8 g | Verzadigd vet: 1 g | Natrium: 190 mg | Suiker: 10 g