Cod with ratatouille is a flavorful twist on the classic French stew. This hearty, one-pot recipe combines tender sautéed vegetables with pan-fried cod loin for a rich, satisfying dish. It’s easy to prepare and ready in just 50 minutes, including prep time. A truly delicious and effortless meal!
Love healthy cod recipes? Try my Cod with braised tomatoes, Cod with cajun garlic butter or Moroccan-style cod.
Why you’ll love this ratatouille recipe
The magic of this recipe lies in its simplicity. A vibrant medley of colorful vegetables, simmered to perfection as ratatouille, creates the perfect base for mild, flaky cod. The hearty vegetables complement the fish beautifully, and you’ll be pleasantly surprised by how easy it is to make!
No need for complicated steps—just chop the veggies into bite-sized pieces and sauté them in the same pan used to fry the cod. This way, the sauce absorbs all the delicious pan flavors. A couple of smart shortcuts also make this recipe quick and hassle-free.
I used zucchini, bell pepper, fennel, and cherry tomatoes, but feel free to add summer squash, eggplant, or different colors of bell peppers—just don’t skip the fennel! It brings a special touch to the dish.
This cod with ratatouille is perfect for everything from casual weeknight dinners to easy entertaining. Whether for a family meal, date night, or an effortless feast, it’s sure to become your go-to recipe to impress!
Follow along with the step-by-step video or check it out on YouTube!
What is ratatouille
Ratatouille is a traditional French vegetable stew from the Provence region. It’s made with a variety of vegetables like tomatoes, eggplant, zucchini, bell peppers, onions, and garlic, all simmered in olive oil and seasoned with herbs like thyme, rosemary, basil or herbes de Provence. It’s light, hearty and acidic at the same time.
Ratatouille can be enjoyed as a main course, a side, or even as a topping for rice or toasted bread. With its rich, savory flavors and vibrant colors, ratatouille is both hearty and visually appealing.
Cod with ratatouille ingredients
- Cod: Cod loins are ideal for their thick, meaty texture, which holds up well during cooking. However, any sturdy-fleshed fish like sea bass, halibut, haddock, or mahi mahi works great for this recipe.
- Oil and unsalted butter: Used to sear the cod and sauté the vegetables for added richness.
- Seasoning: A flavorful mix of herbes de Provence, sweet paprika, salt, and black pepper. If you don’t have herbes de Provence, you can substitute with dried marjoram, rosemary or thyme.
- Capers: These add a zesty, tangy touch to the dish.
- Tomato paste: Provides a rich, tomato base with deep color and flavor.
- Vegetable broth: Used to simmer the vegetables. Chicken broth can be used as a substitute.
- Vegetables: A mix of fennel, zucchini, bell pepper, and cherry tomatoes creates a wonderful combination that pairs beautifully with cod.
- Shallot and garlic: These add depth to the ratatouille. Brown or red onions can replace the shallot, but be sure to use freshly chopped garlic or shallots instead of store-bought pre-chopped versions.
Recipe tips
Once you’ve mastered the basics of ratatouille, you’ll find yourself making this classic French dish over and over again!
- Feel free to experiment with vegetables like eggplant, fresh tomatoes or canned crushed tomatoes, summer squash, zucchini, sweet bell peppers, and, of course, fennel.
- This recipe is incredibly versatile! You can switch up the vegetables or even substitute the cod with other proteins like chicken, steak, pork loin, or shrimp.
- For a spicy kick, try adding some crushed chili flakes.
What can I serve with cod and ratatouille?
Cod and ratatouille pair well with a variety of sides to enhance the flavors and texture of the meal. Here are some great options:
- Crusty bread: A French baguette or sourdough is perfect for soaking up the rich juices.
- Rice: Plain white, brown, or wild rice complements the dish without overpowering it.
- Couscous or quinoa: These grains bring a nutty taste and light, fluffy texture that balances the richness of the stew.
- Pasta: Options like penne, rigatoni, or orzo can make the meal heartier.
- Polenta: Creamy polenta provides a smooth, comforting base.
- Potatoes: Boiled and tossed with butter offer a simple, delicious side.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 1 day.
- Freezer: Place in an airtight container and freeze for up to 3 months.
Cod with Ratatouille
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 cod loins
- 1 tsp salt divided
- 1 tsp black pepper divided
- ½ tsp sweet paprika
- 1 zucchini cut into bite-sized pieces
- 1 yellow bell pepper sliced into strips
- 1 fennel bulb sliced
- 1 shallot diced
- 2 garlic cloves minced
- 2 tsp herbs de Provence
- 3 tbsp tomato paste
- 10 ounces cherry tomatoes
- ¾ cup vegetable broth
- 2 tbsp capers
Instructions
- Get your prep done before you start cooking: Pat the cod loins dry, season both sides with sweet paprika, ½ teaspoon salt and ½ teaspoon black pepper.
- Mince the garlic cloves and dice the shallot. Deseed and slice the bell pepper into thin strips. Chop the zucchini into bite-sized pieces. Cut the fennel lengthwise into 4 pieces, then thinly slice.
- Heat oil and butter over medium high and add the cod loins. Sear 3 minutes per side. Remove from skillet onto a clean plate.
- Add zucchini, cook for 3 minutes. Next add bell pepper and fennel, cook for 3 minutes. Then add garlic and shallot, cook for 2 minutes. Add the remaining salt and black pepper, herbs de Provence and tomato paste. Stir until well combined.
- Add cherry tomatoes and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes. Stir occasionally.
- When ready, add cod loin and top with capers. Simmer for 3 minutes more or until the cod is warmed through.
Video
Nutrition
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