Herb-Crusted Cod & Ratatouille

• Cod(600 g)
• Aubergine(1)
• Courgette(2)
• Bell pepper(2)
• Onion(1)
• Garlic(3 cloves)
• Tomato(4)
• Tomato paste(1 tbsp)
• Olive oil(4 tbsp)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Breadcrumbs(60 g)
• Flat Leaf Parsley(15 g)
• Fresh basil(10 g)
• Lemon(1)
• Parmesan(25 g)

Method

1. 1

   Preheat the oven to 220°C. Dice the {Eggplant}, {Zucchini}, {Bell pepper}, and {Onion} into bite-size pieces. Finely chop the {Garlic}. Roughly chop the {Fresh parsley} and {Fresh basil}, then finely grate the zest from the {Lemon}.

   ~15 min

2. 2

   Heat {Olive oil} in a large oven-safe skillet or sauté pan over medium-high heat. Add the {Onion}, {Bell pepper}, and {Eggplant} with half the {Salt} and half the {Black pepper}. Cook until the vegetables start to soften and take on a little color, then stir in the {Garlic}, {Zucchini}, {Tomato}, {Tomato paste}, {Dried Oregano}, and {Thyme}.

   ~10 min

3. 3

   Lower the heat to medium and cook the ratatouille until the tomatoes break down and the vegetables become tender and glossy. If the pan looks dry, add a small splash of water. Taste and season with the remaining {Salt} and remaining {Black pepper}.

   ~10 min

4. 4

   Meanwhile, pat the {Cod} dry. Mix the {Breadcrumbs}, {Parmesan}, most of the {Fresh parsley}, half the {Fresh basil}, the {Lemon} zest, and the remaining {Olive oil}. Press the mixture onto the top of each cod fillet.

5. 5

   Set the cod on top of the ratatouille and transfer the pan to the oven. Bake until the fish is opaque and flakes easily and the crumb is golden.

   ~8 min

6. 6

   Spoon the ratatouille onto plates, top with the cod, and finish with the remaining {Fresh basil} and a squeeze of lemon juice from the {Lemon}.