Cod on Grilled Ratatouille

Fish baked on a bed of roasted veggies is such a welcoming dish. Caramelized veggies sweeten and enrich the fish and provide even cooking, as a bed.

I could have roasted the fish on top of the veggies on the grill, but wanted to get the tang and sauce from summer fresh tomatoes, so I roasted the final prep in the oven. Either way - so good.

1 eggplant, diced into 3/4-inch pieces

1 red pepper, diced

1 medium yellow sweet onion, peeled and diced

2 cloves garlic, minced

dash crushed red pepper flakes, to taste

2 Tbsp olive oil

1 large ripe fresh tomato, diced

1-1/2 lb fresh cod fillets (King cut preferred), cut in two

Preheat grill to high. Toss the first five ingredients in a large bowl with the oil. Mix well.

Tip veggies into a grilling pan.

Grill for about 15-20 minutes, stirring often. Grill until the eggplant browns up nicely a bit and the red pepper softens and sweetens.

Meanwhile, preheat oven to 400F. Distribute tomato into the base of a 13x9-inch casserole pan.

When eggplant mixture is done, toss with tomatoes in casserole. Nestle the cod fillets into the veggies.

Spray fish (or brush) with oil. Salt and pepper gently to taste.

Bake fish for about 20-30 minutes, until just cooked through and flaky.

Serves 4.

Cook’s Note: I served with brown rice but you could serve with whatever your favorite side might be.

Comments

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