Editorial sample recipeFrench Provençalintermediategluten-freedairy-freehalal

Provençal Pan Seared Cod With Warm Summer Ratatouille

Name: Provençal Pan Seared Cod With Warm Summer Ratatouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 600 g cod fillets, 4 portions; 3 tbsp olive oil; 1 medium eggplant, diced into 1cm cubes; 1 medium zucchini, diced into 1cm cubes; 1 medium yellow bell pepper, diced; 400 g canned diced tomatoes; 3 cloves garlic, minced; 15 g fresh basil, coarsely chopped; 1 tbsp lemon juice

Flaky pan-seared cod fillets served over a tender ragù of zucchini, eggplant, sweet peppers, and basil.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Pan-Searing

Cooking seasoned ingredients quickly in hot fat in an open pan to produce a savory golden crust.

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 2: Add eggplant, zucchini, and bell pepper; cook, stirring frequently, for 8 minutes until softened and light golden.

Step 3: 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.

Step 4: Pat cod fillets dry with paper towels and season both sides with salt and black pepper.

Step 5: 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.

Step 6: Stir fresh basil and lemon juice into the vegetable ratatouille, top with seared cod fillets, and serve immediately.

Cooking tips

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.

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