Recipe summary
Chuck’s tender and flaky black cod, cooked in parchment paper with zucchini, tomato and red pepper topped with a light herb salad.
Preparation time:
30 minutes
Cooking time:
20 minutes
Yield:
4
Ingredients
Black Cod Ratatouille
-
2
pounds
black cod (675 g), skinned
-
1
onion, finely sliced
-
2
eggplants, finely sliced
-
1
zucchini, finely sliced
-
1
yellow zucchini, finely sliced
-
1
tomato, finely sliced
-
2
tablespoons
of olive oil (30 ml)
-
1
red pepper, seeded and diced
-
1
clove
of garlic, minced
-
4
sprigs
fresh thyme
-
2
tablespoons
of butter (30 ml), cubed
-
Sea salt and pepper
Herb Salad
-
Bunch of basil, picked
-
Bunch of chives, cut in 1-inch sticks
-
Bunch of parsley leaves
-
Bunch of celery leaves
-
Bunch of chervil leaves
-
Bunch of dill, coarsely chopped
-
1
teaspoon
white balsamic (5 ml)
-
1
teaspoon
olive oil (5 ml)
-
Salt and pepper