Back of saithe, ratatouille provençale
Delicately cooked black back cod, with tender, pearly flesh, accompanied by a fine ratatouille of seasonal vegetables. A tasty, healthy and sun-filled plate.
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Ingredients
Portions:
4
200 g
back of saithe (black back cod)
Ratatouille Provençale:
50 g
aubergine, diced
50 g
bunch of tomatoes, chopped
30 g
onion, chopped
30 g
courgette, diced
50 g
three-coloured pepper, diced
100 ml
vegetable stock
1 tbsp
olive oil
fine salt, to taste
Espelette pepper, to taste
ground white pepper, to taste
fresh basil, for garnish
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- Season the 200 g back of saithe with fine salt, Espelette pepper, and ground white pepper.
- Heat 1 tbsp olive oil in a pan over medium heat and sauté the 30 g chopped onion until translucent.
- Add 50 g diced aubergine, 50 g chopped tomatoes, 30 g diced courgette, and 50 g diced three-coloured pepper to the pan. Stir and cook for 5 minutes.
- Pour in 100 ml vegetable stock and bring to a simmer. Cook for another 10 minutes until vegetables are tender.
- Place the seasoned saithe on a baking tray and bake in the preheated oven for 8-10 minutes until cooked through.
- Serve the baked saithe alongside the ratatouille, garnished with fresh basil.