Baked Cod with Ratatouille
Ingredients
2 medium cod fillets (or other white fish)
2 cups / 400g crushed tomatoes
1 small aubergine, diced
1 courgette, diced
1 white onion, diced
1 red pepper, diced
2 garlic cloves, minced
1.5 tbsp extra virgin olive oil
Salt and freshly ground pepper, to taste
Fresh parsley, to serve (optional)
Directions
Preheat the oven to 200°C (400°F).
Heat most of the olive oil in a pan and sauté the onion and garlic until soft. Add the aubergine, courgette and bell pepper and cook for a further 5 minutes.
Pour in the crushed tomatoes, season well and allow to simmer.
Meanwhile, pop the cod fillets on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 12-14 minutes.
When the fish is cooked, transfer it to a tray, add a spoonful of ratatouille and garnish with parsley.
