French Provençal · intermediate
Provençal Pan Seared Cod With Warm Summer Ratatouille
Flaky pan-seared cod fillets served over a tender ragù of zucchini, eggplant, sweet peppers, and basil.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 02
Add eggplant, zucchini, and bell pepper; cook, stirring frequently, for 8 minutes until softened and light golden.
- 03
Add minced garlic and canned diced tomatoes, lower heat to medium-low, season with salt and pepper, and simmer uncovered for 10 minutes until thick.
- 04
Pat cod fillets dry with paper towels and season both sides with salt and black pepper.
- 05
Heat remaining 1 tablespoon of olive oil in a separate non-stick skillet over medium-high heat and sear cod for 3 to 4 minutes per side until opaque and flaky.
- 06
Stir fresh basil and lemon juice into the vegetable ratatouille, top with seared cod fillets, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing
Cooking seasoned ingredients quickly in hot fat in an open pan to produce a savory golden crust.
Notes from the kitchen
- Lightly salt the eggplant cubes 10 minutes before cooking and pat dry to remove excess moisture and prevent sogginess.
- Avoid overcrowding the fish skillet to get a clean, golden sear on the cod fillets.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.