Baked Cod and Pan Seared Ratatouille

Makes 4 servings

Ingredients:

4 4-ounce Cod Filets
4 T olive oil, divided
2 T butter
1 large clove garlic chopped finely
4 sprigs each fresh thyme and fresh rosemary
Kosher salt and pepper to taste
1 lemon, grate off the zest and slice the lemon thinly
1 medium, roundish purple eggplant, cubed
½ large yellow squash, cubed
5 medium width asparagus stalks, cut into 2 inch angled slices
½ white onion, in large 1 inch pieces
½ pint cherry tomatoes halved
¼ C white wine, ¼ C chicken stock
2 small white potatoes, cubed
1 t dried oregano flakes

Directions:

• Rub filets with 2 T olive oil. Place in baking dish, about ½ inch apart. Sprinkle with salt and pepper, dot with a small lemon slice, put ½ T butter pad on each filet, tie up two of the rosemary sprigs and two of the thyme sprigs and place on top of the fish. Set aside.
• Preheat the oven to 400 degrees F
• Heat a large saucepan and add 1 T butter and 2 T olive oil until hot. Add the onion and potato and sauté on medium high, seasoning with salt and pepper, until browned. Take those ingredients out and then add the eggplant, tomatoes, squash, and asparagus along with the garlic, adding a little salt and pepper, and the lemon zest. Sauté until soft.
• Add the wine to deglaze the pan, let simmer on low for about 2 minutes, then add a little of the stock, reserving the rest if needed to moisten pan. Add the potatoes and onions back in, cover and simmer on VERY low for about 15 minutes, stirring often. Don’t let it dry out. I kept mine on VERY low heat. Put in a little more butter at the end to make it shine and taste even better!
• While vegetables are simmering, bake the fish for about 8-10 minutes. Remove from oven, cover with foil and let sit for about 3 minutes.
• Serve by ladling the buttery pan juices from the fish over the fish while it is nestled next the vegetables. Sprinkle with flat leaf parsley and some lemon juice.