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John and Lisa's Weekend Kitchen

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.

Serves: 4

INGREDIENTS - RATATOUILLE

4 nice hunks of cod, skin on

100ml Olive oil

6 tomatoes, roughly chopped

2 Onions

6 Garlic cloves

2 Peppers, roughly chopped

2 Courgettes

2 Aubergine

A squeeze of lemon

Salt and pepper

INGREDIENTS - TAPENADE

250g pitted black olives

40g capers (preferably in brine)

25g anchovies

1 tbsp brandy

1 good handful of parsley

Crusty bread, to serve

METHOD

  • 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. 

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John and Lisa's Weekend Kitchen