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Herb-Crusted Cod with Ratatouille
Herb-Crusted Cod with Ratatouille

Herb-Crusted Cod with Ratatouille
A flavorful and nutritious dinner featuring seasonal vegetables and lean protein.
Herb-Crusted Cod with Ratatouille
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 1
    item
     egg
  • 50
    g
     breadcrumbs
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Cod with Ratatouille
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, beat the egg. In another bowl, mix breadcrumbs with chopped parsley and thyme.
  3. Dip cod fillet in the egg, then coat with breadcrumb mixture.
  4. Place cod on a baking sheet and bake for 20 minutes until golden.
  5. Meanwhile, heat olive oil in a pan over medium heat.
  6. Add chopped onion and garlic, sauté until soft.
  7. Add diced zucchini, eggplant, bell pepper, and tomatoes. Cook for 15 minutes until vegetables are tender.
  8. Season with salt and black pepper.
  9. Serve the herb-crusted cod with ratatouille on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 774 kcal 77 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 80 g 8.0 g
Fat 30 g 3.0 g
  • 200
    g
     cod fillet
  • 1
    item
     egg
  • 50
    g
     breadcrumbs
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, beat the egg. In another bowl, mix breadcrumbs with chopped parsley and thyme.

Dip cod fillet in the egg, then coat with breadcrumb mixture.

Place cod on a baking sheet and bake for 20 minutes until golden.

Meanwhile, heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until soft.

Add diced zucchini, eggplant, bell pepper, and tomatoes. Cook for 15 minutes until vegetables are tender.

Season with salt and black pepper.

Serve the herb-crusted cod with ratatouille on the side.

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