I was really excited to cook fish again because it gave me the opportunity to use some of my O Olive Oils. Remember I won the O Olive Oil and eRecipecards.com recipe challenge a while back? Well they sent me some of the olive oils I won and they have been staring at me from my counter saying "use me, use me!!" I didn't marinade in the oil, which afterward I thought "dangit why didn't I marinade?" but I did give the veggies and fish a good dousing of their Myer Lemon Olive Oil. I can't say enough about their oils. The crush process they go through just gives the oils a fresh clean flavor. You can actually taste the fresh fruit in them sooooo yummy!!
I also got to break out the new Cuisinart food processor Kevin bought me for Christmas. He was disappointed because he thought he bought the one with the wide feed tube, but I am happy with it. I can chop the bigger stuff if needed. It sure made quick work of my zucchini I can tell you that!
But enough about my toys and gadgets. Lets talk about the food. I have to admit, this recipe looks a lot harder than it really is. The hardest part is slicing all the veg (unless you have a food processor...or a sous chef hehe). Once you get the fish in that paper the oven does all of the work. No worrying that you have overcooked the fish or wondering if you should flip it over yet. Bing, bam, boom, fish done. Top it with the herb salad and you have a wonderfully healthy and tasty meal that the family, at least my family, will gobble up in no time flat! We had 2 pounds of fish for 4 people and I only eat small portions because of my surgery. So I will say that between the 3 of them they consumed 1 3/4 pounds of fish in mere minutes!
Even if you aren't a big vegetable person (this has eggplant which I know some people will say eeewwww to right off the bat) the veggies are sliced so thin and they cook in the oilive oil, butter, and white wine which gives them an amazing flavor. A great way to get your vegetables without having to eat plain boring ones.
Oh, little side note, my parchment paper was not wide enough to wrap completely around the fish so I topped it with another sheet and folded up the sides. I even secured them with paper clips just to make sure it stayed sealed so all of the yummy steam and juices properly cooked the fish and veggies.
I know the dish looks a bit "rustic" but it is oohhhh sooooo yummy!!
This is the fish all piled up on the veggies and buttered up ready to go into the oven.
When it comes out you cut open the parchment paper and top it with the herb salad. And then.....Viola a beautiful, healthy, and darn tasty dish!!
Cod Ratatouille En Papillote with Herb Salad
For the Cod Ratatouille:
2 pounds cod, skinned
1 red onion, thinly sliced
1 large or 2 small zucchinis, thinly sliced
1 large or 2 small eggplants, thinly sliced
1 large or 2 small tomatoes, thinly sliced
3 tablespoons olive oil
1 red pepper, quartered and thinly sliced
4 cloves garlic, chopped (we love garlic but you could use less if you aren't a big fan)
8 sprigs fresh thyme
4 tablespoons butter, cubed
Kosher salt and freshly ground black pepper
For the Herb Salad:
1 bunch fresh basil, leaves picked
1 bunch of fresh chives, chopped
1 bunch of fresh flat-leaf parsley, roughly chopped
1 bunch of celery leaves, roughly chopped (I picked them off a bunch of celery I just bought)
1 bunch of baby dill, roughly chopped
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
Salt and pepper
Preheat the oven to 400 degrees F.
For the cod ratatouille, cover a baking sheet with a piece of parchment paper that is about 2 inches wider than the baking sheet on all sides. Alternate the sliced vegetables along the length of the sheet making sure they are tightly aligned and long/wide enough to just peek out from under the fish. Season with salt and pepper. Lay the fish on top of the vegetables, drizzle with olive oil and white wine, season with salt and pepper.
Top with the red pepper, garlic, and time. Then dot it with the cubes of butter.
Top the fish with another sheet of parchment paper of the same size and roll/fold the sides and then ends up to seal the fish and veggies in tight (like I said I used paper clips to ensure it was sealed right).
Bake in the oven for 20 minutes, until the fish is flaky.
Meanwhile to make the herb salad, add all of the chopped herbs into a medium bowl. In a small bowl combine the balsamic, olive oil, and salt and pepper to taste. Whisk it up and pour over the herbs. Toss with your fingers to get it combined.
When the fish is done cut or tear the top open and top with the herb salad.
Serves 4 to 6