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Roast Cod à la Provencal with Ratatouille and Tomato Coulis

Isn’t it amazing how a simple walk through the market can inspire an entire meal? Finding one perfect ingredient can start the ball rolling towards creative-town right into a delicious idea. Inspiration for this Roast Cod à la Provencal was just that type of journey, as we follow Jane Langton from Mas d’Augustine, Luxury Chambres d’Hôtes Uzes on her trip to St Quentin market.

Roast Cod à la Provencal Recipe @MasdAugustine

Roast Cod with Ratatouille and Tomato Coulis

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people


Roast Cod

  • 1 Large thick cod steak 1 kg
  • 30 gr Fresh white breadcrumbs
  • 2 tsp Finely chopped parsley
  • 1 tbsp Dijon Mustard
  • olive oil
  • Sea Salt


  • 2 large Onions diced (2cm)
  • 2 large Red Peppers de-seeded and diced (2cm)
  • 2 large Courgettes diced (2cm)
  • 1 Aubergine diced (2cm)
  • 4 large Plum tomatoes chopped
  • 4 Cloves of garlic crushed
  • 2 tbsp tomato purée
  • 3 tbsp olive oil
  • A Sprig of fresh thyme or rosemary

Tomato Coulis

  • 200 gr Cherry Tomatoes very ripe
  • 2 tbsp olive oil


Method - Roast Cod

  • Preheat the oven to 160C
  • Remove the cod from the fridge and cut into 4 even size pieces.
  • Set aside to allow the fish to come up to room temperature.
  • Mix the breadcrumbs and parsley together in a bowl.
  • Put the mustard in a small bowl and have another bowl of cold water to hand.
  • Season the cod fillets on both sides with the sea salt.
  • Dip a pastry brush into the water and then into the mustard, lightly brushing a thin coat of mustard on the top of the fish.
  • Then dip the mustard side of the fish into the parsley and breadcrumb mixture, making sure you have an even coating.
  • Heat the olive oil in an oven proof frying pan until its almost smoking, then lower the heat, place the cod crumb side down in the pan and cook until the crust is golden brown (about 1 minute).
  • Transfer the pan to the pre-heated oven and cook for about 8 minutes until the cod is cooked through.

Method – Ratatouille

  • On a medium heat in a large deep frying pan, soften the diced onion in the olive oil.
  • Add the crushed garlic and sprig of thyme (or rosemary) and cook for 3 – 4 minutes, making sure the onions don’t change colour.
  • Add the diced courgette, aubergine and peppers, salt to taste and cook gently for another 3 minutes.
  • Add the chopped tomatoes and the tomato puree. Mix well together.
  • Cover the pan and cook for 15 – 20 minutes until all the vegetables are tender.

Method – Tomato Coulis

  • In a blender, or using a hand held blender, puree the cherry tomatoes with the olive oil until really smooth.
  • Season with salt and pepper to taste and then strain through a fine mesh sieve. Set aside until needed.
  • To serve , re-heat the ratatouille and just gently warm the tomato coulis (if it boils it will lose its fresh flavour and silky texture).
  • Arrange the ratatouille on a round plate, place a cod fillet on top and carefully spoon the tomato coulis around the edge.


This dish has all the fresh flavours of provence and, to save time on the night, you can make the ratatouille a day ahead
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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