Codfish steamed in "my style ratatouille"
Ratatouille is the Mediterranean dish par excellence for me. It reminds me of the scents and spices of the Provence. Since the fish is steamed in the ratatouille, it absorbs its rich flavors. I made my own version of ratatouille adding sliced green olives. They give the dish this little “extra” flavour. I recommend using abundant provencal herbs. If you don’t have a traditional mix at home, you can just use thyme and oregano.
Both herbs are great for your health: they have an anti-bacterial and anti-fungal effect, are good anti-inflammatory agents, promote good digestion and are packed with antioxidants, vitamins and minerals. You can also make healthy infusions with both.
25 min
2
Ingredients
- 1 medium size eggplant peeled and cut into cubes
- 2 small courgettes peeled and cut into cubes
- 1 chopped onion
- 2 medium tomatoes (or 10 cherry tomatoes) cut into small pieces
- 15/ 20 pitted green olives cut in slices
- 1 chopped garlic clove
- 4 cod fillets of approx 100 gr each (salmon or hake can be good alternatives)
salt & pepper - thyme and oregano or a mix of provencal herbs
- olive oil “extra virgin”
- optional: **red bell pepper in small pieces and/or kale
Preparation
- Heat the olive oil in a big pan on medium heat, add the eggplant and courgettes. Stir fry for 5 min.
- Add the garlic and onion and continue sir frying for a couple of minutes.
- Add the tomatoes and the sliced olives and season the vegetables with salt, pepper, oregano and thyme or provencal herbs, mix well and cover the pan.
- Lower the heat and let it simmer for five minutes.
- Season the fish with salt and pepper and put it on top of the “Ratatouille – vegetable stew”. Cover the pan and let it simmer for another five to ten minutes depending on the fish…turn the fish around after a couple of minutes.
**If you want to use more vegetables, you can add the red bell pepper and/ or some kale.
Enjoy !