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Pan-Seared Cod with Lemon-Caper Sauce and Ratatouille
Pan-Seared Cod with Lemon-Caper Sauce and Ratatouille

Pan-Seared Cod with Lemon-Caper Sauce and Ratatouille
A light yet flavorful dish featuring tender cod with a zesty sauce and a side of classic French ratatouille.
Pan-Seared Cod with Lemon-Caper Sauce and Ratatouille
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    tbsp
     capers
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 100
    g
     red bell pepper
  • 1
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Cod with Lemon-Caper Sauce and Ratatouille
Instructions:
  1. Preheat oven to 180°C.
  2. Season cod fillet with salt and black pepper.
  3. Heat olive oil in a pan over medium-high heat.
  4. Sear cod fillet for 3-4 minutes on each side until golden brown.
  5. Transfer cod to a baking dish and bake for 10 minutes.
  6. In the same pan, add lemon juice and capers to make the sauce.
  7. Simmer for 2 minutes and pour over the baked cod.
  8. For ratatouille, dice zucchini, eggplant, red bell pepper, tomato, and onion.
  9. Sauté onion and garlic in olive oil until translucent.
  10. Add remaining vegetables and thyme; cook until tender.
  11. Season with salt and black pepper.
  12. Garnish with fresh basil before serving.
Nutrition Per Serving 600 g Per 100g
Energy 372 kcal 62 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 30 g 5.0 g
Fat 20 g 3.3 g
  • 200
    g
     cod fillet
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    tbsp
     capers
  • 100
    g
     zucchini
  • 100
    g
     eggplant
  • 100
    g
     red bell pepper
  • 1
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 5
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

Season cod fillet with salt and black pepper.

Heat olive oil in a pan over medium-high heat.

Sear cod fillet for 3-4 minutes on each side until golden brown.

Transfer cod to a baking dish and bake for 10 minutes.

In the same pan, add lemon juice and capers to make the sauce.

Simmer for 2 minutes and pour over the baked cod.

For ratatouille, dice zucchini, eggplant, red bell pepper, tomato, and onion.

Sauté onion and garlic in olive oil until translucent.

Add remaining vegetables and thyme; cook until tender.

Season with salt and black pepper.

Garnish with fresh basil before serving.

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