Cod with Vegetable Ragout Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 2 , thinly sliced | |
| Green pepper | 1/2 Small, sliced | |
| Pepper red | 1/2 Small, sliced | |
| Fennel bulb | 1/2 , sliced | |
| 2 baby eggplants, sliced | ||
| 1/4 cup skim chicken stock | ||
| 1/4 cup olive oil, extra | ||
| White vinegar | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1 teaspoon dried | 2 Teaspoon, chopped | |
| black pepper | 1 | |
| 4 x 200 g / 7 oz cod fillets | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Heat oil in a frying pan, add onion, stir over heat until brown. Add pepper, fennel, eggplant and stock, stir over heat until tender.
2. Combine extra oil, vinegar, parsley, oregano and pepper in a screwtop jar, shake well; add half to vegetables, keep warm over low heat.
3. Sprinkle fillets with lemon juice, grill until tender.
4. To serve, spoon vegetables onto serving plate, top with fillets, drizzle with remaining vinaigrette.
2. Combine extra oil, vinegar, parsley, oregano and pepper in a screwtop jar, shake well; add half to vegetables, keep warm over low heat.
3. Sprinkle fillets with lemon juice, grill until tender.
4. To serve, spoon vegetables onto serving plate, top with fillets, drizzle with remaining vinaigrette.
Chef
