Black Cod Ratatouille En Papillote Recipe

Name: Black Cod Ratatouille En Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Black Cod Ratatouille; 2 lbs black cod, skinned; 1 onion, thinly sliced; 2 eggplants, thinly sliced; 1 zucchini, thinly sliced; 1 yellow zucchini, thinly sliced; 1 tomatoes, thinly sliced; 2 tablespoons olive oil; 1 red pepper, seeded and diced; 1 garlic clove, minced; 4 sprigs fresh thyme; 2 tablespoons butter, cubed; sea salt & freshly ground black pepper; Herb Salad; 1 bunch fresh basil, leaved picked; 1 bunch fresh chives, cut into 1-inch sticks; 1 bunch fresh parsley, leaves picked; 1 bunch celery leaves; 1 bunch fresh chervil, leaves picked; 1 bunch fresh dill, coarsely chopped; 1 teaspoon white balsamic vinegar; 1 teaspoon olive oil; salt & freshly ground black pepper

Servings: persons

Black Cod Ratatouille
2 lbs black cod, skinned
1 onion, thinly sliced
2 eggplants, thinly sliced
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
1 tomatoes, thinly sliced
2 tablespoons olive oil
1 red pepper, seeded and diced
1 garlic clove, minced
4 sprigs fresh thyme
2 tablespoons butter, cubed
sea salt & freshly ground black pepper
Herb Salad
1 bunch fresh basil, leaved picked
1 bunch fresh chives, cut into 1-inch sticks
1 bunch fresh parsley, leaves picked
1 bunch celery leaves
1 bunch fresh chervil, leaves picked
1 bunch fresh dill, coarsely chopped
1 teaspoon white balsamic vinegar
1 teaspoon olive oil
salt & freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
For the black cod and ratatouille:
3
Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky.
4
For the herb salad:
5
Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
6
For serving:
7
Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Black Cod Ratatouille, 2 lbs black cod, skinned, 1 onion, thinly sliced, 2 eggplants, thinly sliced, and more.

Yes, Black Cod Ratatouille En Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Cod Ratatouille En Papillote

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