Cod with ratatouille
2
Ingredients
2 Riberalves Cod Loin Steaks, ready to cook
olive oil, to taste
1 garlic clove
1 onion
1 large ripe tomato
1 small zucchini
1 small eggplant
1/4 green bell pepper
1/4 red bell pepper
2 tbsp tomato purée
1 tbsp Herbes de Provence
salt and freshly ground black pepper, to taste
fresh basil, to taste
olive oil, to taste
1 garlic clove
1 onion
1 large ripe tomato
1 small zucchini
1 small eggplant
1/4 green bell pepper
1/4 red bell pepper
2 tbsp tomato purée
1 tbsp Herbes de Provence
salt and freshly ground black pepper, to taste
fresh basil, to taste
Preparation
Thaw the cod in the refrigerator beforehand. In a generous drizzle of olive oil, soften the minced garlic and diced onion.
Add the tomato, zucchini, eggplant, and bell peppers (without seeds or membranes) cut into cubes. Stir in the tomato purée and Herbes de Provence, season with salt and freshly ground black pepper, mix well, and cook covered for 5 minutes.
Add about a small coffee cup of hot water to the vegetables. Place the cod steaks on top without overlapping, drizzle lightly with olive oil and some of the sauce, cover, and cook for approximately 10 more minutes, gently shaking the pan occasionally.
Serve the cod with the ratatouille, sprinkled with fresh basil, accompanied by cooked white rice.