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 with Ratatouille and Tomato Coulis
- 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
- 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.