Pan-Fried Atlantic Cod Fillet with Ratatouille is a delightful and well-balanced dish. The tender cod is pan-fried to perfection, with a crisp golden crust on the outside, while maintaining a flaky, moist interior. The ratatouille, made with a combination of tomatoes, zucchini, eggplant, peppers, and onions, provides a rich, savory base that pairs wonderfully with the fish. The dish is light yet full of flavor, making it a perfect option for spring and summer when the vegetables are at their peak. It's an easy yet impressive dish to serve for a casual dinner or a special occasion.
Ingredients
Method
- For the Ratatouille:
- Cut vegetables into medium cubes.
- Sear vegetables in the heavy skillet, add garlic paste and herbs.
- Pan fry all the ingredients together.
- Add some tomato juice after 10 minutes of cooking.
- Let cook for 10 min more. Seasone to taste.
- For the Fish:
- Season cod filet with salt and white pepper.
- Sear the fish in the pan just for a few minutes on both sides.
- Place the ratatouille in the centre of the plate, top it with beautifully seared cod filet, garnish with spring of thyme or some fried onion slices, and serve.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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