Steamed Cod Fish with Basil Ratatouille
Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe is below. Enjoy the bright, lively flavours that are perfect for a summer evening.
For more seafood recipes join one of our cooking classes in Paris, Uzès or online.
Cod Fish Steamed in Spinach Leaves and Ratatouille
- 2 fillets Cod boneless and skinless
- 10 large Fresh Spinach Leaves
For the Ratatouille:
- 1 small Yellow Onion
- 1 small Green Zucchini
- 1 small Yellow Zucchini if no yellow, double green
- 1 small Eggplant
- 1 Garlic Clove
- 1/2 Red Bell Pepper
- 10 Basil Leaves
- 1 tbsp Herbes de Provence or 1 tsp dry thyme and 1 tsp oregano
- 3 tbsp Olive Oil
- 2 Tomatoes
For the White Wine Sauce:
- 1 cup Dry White Wine
- 2 Shallots
- 1/2 cup Whipping Cream
- 1/4 cup Butter
- Salt and Pepper to taste
- Wash and clean your vegetables.
- Peel garlic, shallots, and onion.
- Dice the onion and mince the garlic.
- In a saucepan, over medium heat, add olive oil, garlic, Herbes de Provence, and onion. Cook gently, stirring often, so there is no colouration.
- In the meantime, cut the pepper into 1/4 inch pieces, add it into the saucepan, and continue stirring and cooking for 4 to 5 minutes. Do the same with the eggplant and zucchini, then add the tomatoes, salt, and pepper and cook covered over low heat for 20 minutes.
- Clean and de-nerve the spinach leaves. Boil a little bit of water with 1 tsp of sea salt, and blanch the spinach for 20 seconds. Drain and shock in ice water to keep them green. Remove from water and squeeze lightly to dry them up a little.
- Season the fish with salt and pepper, wrap each fillet with spinach leaves (5 each). Reserve in the fridge until ready to cook.
- Slice the basil leaves, add them to the ratatouille when cooked, stir well, and let infuse off of the heat.
- Mince the shallots and boil them with the wine in a saucepan until it has reduced to around 4 TBS, then add the cream, boil for 3 minutes and add butter, whisk well. Season with salt and pepper.
- Steam the fish for 4 to 5 minutes, or in the oven at 165ºC (320ºF) for 15 minutes with 2 tbsp of water in the pan covered with aluminum foil.
- Serve with hot ratatouille, place the fish on top, and cream sauce around. Use a few basil leaves as garnish.