This is yet another Hello Fresh recipe. It is a light but filling dish with the taste of the Mediterranean.
2 cod fillets
1 small zucchini
1 yellow bell pepper
1 red bell pepper
1 eggplant
1 15 oz. can crushed tomatoes
2 cloves garlic
2 large potatoes
1 t. Italian seasoning
1 lemon
1 onion
olive oil
Preheat oven to 425. Cut zucchini, eggplant and potatoes into 1" cubes. Slice peppers thinly. Toss these vegetables with 2 T. olive oil and a sprinkling of salt and pepper. Spread on a large baking sheet and bake for 20 minutes, tossing after 10 minutes.
In a saucepan, heat 1 T. olive oil. Mince garlic and chop onion finely. Add to saucepan and saute for 3 minutes. Add tomatoes and Italian seasoning. Simmer on low. When vegetables are done baking, combine with the tomato sauce.
Squeeze juice from lemon, then zest and combine with juice. Place fish in a baking dish. Pour lemon juice and zest over the top. Bake at 425 for 10 minutes.
Serve ratatouille on plate topped with fish.
2 cod fillets
1 small zucchini
1 yellow bell pepper
1 red bell pepper
1 eggplant
1 15 oz. can crushed tomatoes
2 cloves garlic
2 large potatoes
1 t. Italian seasoning
1 lemon
1 onion
olive oil
Preheat oven to 425. Cut zucchini, eggplant and potatoes into 1" cubes. Slice peppers thinly. Toss these vegetables with 2 T. olive oil and a sprinkling of salt and pepper. Spread on a large baking sheet and bake for 20 minutes, tossing after 10 minutes.
In a saucepan, heat 1 T. olive oil. Mince garlic and chop onion finely. Add to saucepan and saute for 3 minutes. Add tomatoes and Italian seasoning. Simmer on low. When vegetables are done baking, combine with the tomato sauce.
Squeeze juice from lemon, then zest and combine with juice. Place fish in a baking dish. Pour lemon juice and zest over the top. Bake at 425 for 10 minutes.
Serve ratatouille on plate topped with fish.
No comments:
Post a Comment