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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.

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Cod Fish Steamed in Spinach Leaves, Basil Ratatouille, White Wine Cream Sauce

Cod Fish Steamed in Spinach Leaves and Ratatouille

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This is a quick and easy way to enjoy cod, a light white fish that is made for pairing with colourful vegetables! Enjoy it with rice, pasta, or zucchini noodles for a lighter version. The white wine cream sauce is so full of flavour, you'll be sure to bookmark the page to make it again!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine French, Provencal
Servings 2 people


  • 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.
Keyword Cod, Fish, Ratatouille, Seafood Recipes
Tried this recipe?Let us know how it was!

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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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