Seared Cod with Provençal Ratatouille

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If you’re looking for a mild healthy fish, try cooking cod. The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.

Besides being an excellent low-calorie source of protein (a four-ounce serving of cod provides 52.1% of the daily need for protein for only 119 calories), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions.


6-6 oz fillets of cod
sea salt and pepper
2 tablespoons olive oil
1/3 cup olive oil
4 cloves garlic
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 zucchini
1 yellow crookneck squash
1/2 eggplant
1 teaspoon sea salt
1 teaspoon black pepper
4 tomatoes
3 tablespoons red wine vinegar
1 tablespoon thyme
2 bay leaves
Sea salt and pepper, Arugula leaves

Seared Cod with Provençal Ratatouille


Dice all the vegetables into a small one-inch dice. Sauté the onions and the garlic in olive oil for 2 minutes over medium heat until they are soft. Add the peppers and sauté for 2 minutes. Add the zucchini, squash, and eggplant. Sauté another 5 minutes. Season with the sea salt and pepper. Add the tomatoes, red wine vinegar, thyme and bay leaves. Combine the rest and stew for 20 minutes over low heat. Season with more vinegar, salt and pepper if necessary.

Pre-heat oven to 400.

Season the cod with sea salt and pepper. Heat a heavy-bottomed pan over high heat. Add olive oil to the pan and sear the cod, presentation-side down for 3 minutes until a golden crust occurs. Remove the cod to a baking dish, presentation-side up and repeat with the rest of the cod. Bake for 5 more minutes or until cod is at desired doneness.

Pool the ratatouille on a plate and top with arugula salad and fish.