Cod with Ratatouille

Ingredients

2 tbsp olive oil

1 tbsp unsalted butter

4 cod loins

1 tsp salt – divided

1 tsp black pepper – divided

½ tsp sweet paprika

1 zucchini – cut into bite-sized pieces

1 yellow bell pepper – sliced into strips

1 fennel bulb – sliced

1 shallot – diced

2 garlic cloves – minced

2 tsp herbs de Provence

3 tbsp tomato paste

10 ounces cherry tomatoes

¾ cup vegetable broth

2 tbsp capers

Instructions 

Get your prep done before you start cooking: Pat the cod loins dry, season both sides with sweet paprika, ½ teaspoon salt and ½ teaspoon black pepper.

Mince the garlic cloves and dice the shallot. Deseed and slice the bell pepper into thin strips. Chop the zucchini into bite-sized pieces. Cut the fennel lengthwise into 4 pieces, then thinly slice.

Heat oil and butter over medium high and add the cod loins. Sear 3 minutes per side. Remove from skillet onto a clean plate.

Add zucchini, cook for 3 minutes. Next add bell pepper and fennel, cook for 3 minutes. Then add garlic and shallot, cook for 2 minutes. Add the remaining salt and black pepper, herbs de Provence and tomato paste. Stir until well combined.

Add cherry tomatoes and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes. Stir occasionally.

When ready, add cod loin and top with capers. Simmer for 3 minutes more or until the cod is warmed through.