Roasted cod with lemon beurre blanc and ratatouille

February 18, 2015

Roasted cod with lemon beurre blanc and ratatouille

Roasted cod with lemon beurre blanc and ratatouille

By February 18, 2015

I love cod. I know, it is just a simple fish with no personality, but this is why enjoy adding more to it, enhancing it's flavour. Balanced by a delicious lemon sauce and assortment of seasonal vegetables, it is the perfect dish to enjoy on a cold winter day.

  • Prep Time : 20 minutes
  • Cook Time : 50 minutes
  • Yield : 6
  • Allergens :


1. First, start making the vegetable ratatouille. Preheat the oven to 200 degrees/gas mark 6. Peel the vegetables and cut them into cubes and mix them well with the olive oil in a roasting pan; season well. Place the pan over a medium heat and stir the vegetables, carefully. When the vegetables start to sizzle, transfer the roasting pan to the oven and cook for 35-40 minutes, stirring the vegetables occasionally, and adding more of the oil, as necessary, until the vegetables are tender.

2. Meanwhile, start making the lemon beurre blanc. Bring the shallots, white wine vinegar, lemon juice, lemon zest and white wine to the boil in a saucepan. Continue to boil until the volume of the liquid has reduced to two tablespoons. Add the cold water and return the mixture to the boil. Boil again until one tablespoon of liquid remains in the pan. Reduce the heat to low, then whisk in the butter, a cube at a time, waiting until each cube has melted before adding the next. Continue to whisk until the sauce is pale and thick, then remove the pan from the heat and season, to taste. Add more lemon juice if you like. Strain the sauce through a sieve into a clean saucepan and set aside until needed, but do not refrigerate or the sauce will separate.

3. For the cod, reduce the oven temperature to 180 degrees. Heat the oil and butter in a frying pan over a medium heat. When the butter has stopped foaming, place the cod fillets into the pan, skin-sides down, and fry until the skin is crisp and golden grown. Season to taste. Carefully turn the fillets over and continue to fry until golden-brown on both sides. Transfer the cod fillets to a roasting tray and cook in the oven for 4-5 minutes, or until just cooked through. The cod is cooked through when the flesh is opaque.

4. While the fish is cooking, gently reheat the beurre blanc sauce, stirring well. To plate, spoon the lemon beurre blanc over six plates,  divide the ratatouille among them and place one roasted cod fillet on top of each serving.

Roasted cod with lemon beurre blanc and ratatouille