Roman-Style Fish with Ratatouille: Iconic Spanish Recipe

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium onion
• 4 cloves garlic
• 1 red bell pepper
• 1 small zucchini
• 1 can diced tomatoes 15 oz / 425 grams
• sea salt & black pepper
• dash granulated sugar
• 1/4 cup extra virgin olive oil 60 ml
• 3 cod fillets 7 oz / 200 grams each
• 1/2 cup all purpose flour 60 grams
• 2 cage-free organic eggs
• sea salt & black pepper
• 1/2 cup low-fat mayonnaise 120 grams
• 2 cloves garlic (roughly chopped)
• 1/4 tsp saffron threads .17 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper
• handful chopped fresh parsley

Instructions

1. 1

   Start by making the Ratatouille, heat a fry pan with a medium heat and add in the olive oil

2. 2

   In the meantime, roughly chop the onion, thinly slice the garlic and cut the red bell pepper and zucchini into small bite-sized pieces

3. 3

   Add the chopped ingredients (except for the zucchini) into the hot fry pan, mix together, then mix every minute so everything evenly sautés, after 4 minutes and the onion is translucent, add in the zucchini, mix together, then once again mix every minute

4. 4

   After cooking the zucchini for about 4 minutes and all the ingredients are lightly sautéed, add in the canned diced tomatoes and season with sea salt, black pepper and a dash of white sugar, mix together and then lower to a low-medium heat

5. 5

   While the ratatouille is simmering, start cooking the fish, heat a separate fry pan with a medium heat and add in the olive oil

6. 6

   While the oil is heating, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides, then cut each fillet into two evenly sized pieces, for a total of 6 pieces of fish

7. 7

   Add the flour into a shallow bowl and crack the eggs into a separate shallow bowl, season with sea salt & black pepper and whisk the eggs together, then coat each piece of fish, first in the flour and then into the egg wash

8. 8

   Add the pieces of dish into the hot fry pan, all in a single layer and evenly spaced out, fry for 3 to 4 minutes per side or until the fish is golden and just cooked through, then transfer into a dish with paper towels

9. 9

   While the fish is resting, make the saffron mayo aioli, add in the cloves of garlic into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together

10. 10

    After simmering the vegetables for 10 to 15 minutes and all the flavors have developed, remove from the heat

11. 11

    Transfer the vegetables into serving dishes, then top off with the cod fillets, a dollop of the saffron mayo aioli and some chopped parsley, enjoy!