Battered cod with ratatouille is a delicious combination of flavours from the sea and the garden. Crispy on the outside and juicy on the inside, the cod is perfectly complemented by the ratatouille, which adds a fresh and flavourful touch. An ideal dish for any occasion.
Ingredients:
- For the cod in batter:
- 4 loins of desalted cod
- 1 egg
- Flour for breading
- Extra virgin olive oil
- Salt to taste
- For the ratatouille:
- 1 large onion
- 1 red pepper
- 1 green pepper
- 2 courgettes
- 4 ripe tomatoes
- 2 cloves garlic
- Extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
Elaboration:
- RatatouillePeel and chop the onion and garlic. Wash the peppers, remove the seeds and cut into small pieces. Wash the courgettes and cut into unpeeled cubes. Peel and chop the tomatoes.
- In a large frying pan with a good splash of olive oil, sauté the onion and garlic until golden brown. Add the peppers and cook for about 5 minutes. Then add the courgette and cook for a further 5 minutes.
- Add the chopped tomato, season with salt, pepper and a teaspoon of sugar (to correct the acidity of the tomato). Cook over medium heat for 20-25 minutes, stirring occasionally, until all the vegetables are tender and well integrated. Set aside hot.
- CodMake sure the cod loins are well desalted. Pat dry with kitchen paper and sprinkle lightly with salt.
- Dredge each cod loin in flour and then in beaten egg.
- In a frying pan with plenty of hot oil, fry the cod loins for 3-4 minutes on each side, until golden brown and crispy. Place them on absorbent paper to remove the excess oil.
Calories and nutritional data (per approximate serving):
- Calories per serving: 350 kcal
- Fats: 20 g
- Carbohydrates: 18 g
- Protein: 25 g
Additional advice:
- For a lighter batter, you can dredge the cod in flour only and omit the egg.
- Make sure the cod is well desalted by changing the water several times in the previous 24-48 hours.
- If you prefer a smoother ratatouille, you can lightly mash the vegetables to obtain a more homogeneous texture.
Suggested presentation:
- Serve the battered cod next to the hot ratatouille, garnished with a sprig of fresh parsley.
- You can accompany it with a slice of lemon to give a citrus and fresh touch to the dish.
Processing time:
- Preparation: 50 minutes
Dare to prepare this cod in batter with ratatouille and discover how the flavours of the sea and the garden combine perfectly! Let us know in the comments how it turned out and who you shared it with.
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