Cod with ratatouille and an olive tapenade
Served with a simple ratatouille, this flavour packed dish really hits the spot and will instantly become your new go-to recipe.
INGREDIENTS - RATATOUILLE
4 nice hunks of cod, skin on
100ml Olive oil
6 tomatoes, roughly chopped
6 Garlic cloves
2 Peppers, roughly chopped
A squeeze of lemon
Salt and pepper
INGREDIENTS - TAPENADE
250g pitted black olives
40g capers (preferably in brine)
1 tbsp brandy
1 good handful of parsley
Crusty bread, to serve
Preheat the oven to 180c.
Heat half the oil in a pan, add the tomatoes and seasoning and simmer for 15 minutes.
Add the aubergines to a pan of boiling water and cook for 3-4 minutes.
Heat the rest of the oil in another pan, add the onion and garlic and sweat until soft. Add the peppers and courgettes and season really well.
Ladle the aubergines out of their water, into the pan with the tomatoes. Then add in the rest of the veg so that everything is in one pan. Mix well.
Put into the oven and cook for 20 - 25 minutes until soft.
Give everything another good stir and then place the fish on top, skin side up and season.
Spoon and little of the oil from the vegetables over the fish and bake for 8 - 10 minutes.
For the tapenade, add the olives, capers and anchovies to a blender (or use a pestle and mortar) and blitz to a paste, adding the brandy at the last minute.
Season as necessary and fold in some roughly chopped flat-leaf parsley.
Squeeze a little lemon over the fish just as it comes out of the oven and serve with the tapenade and some crusty bread.