Cod with ratatouille and lime rice on one baking sheet

Votes: 1

How to Make - Cod with Ratatouille and Lime Rice on One Sheet

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 793, total fat 22 G., saturated fats 9 G., proteins 36 G., carbohydrates 114 G., fiber 8 G., cholesterol 92 mg, sodium 1226 mg, sugar 5 G.

A complete fish dinner with ratatouille and fragrant rice is prepared on one baking sheet. Simply follow the order of ingredients when placing them on the baking sheet, and everything will be ready at the same time. The ratatouille goes in the oven first, followed by the cod in herbed butter, and finally, the cooked rice, which only needs to be warmed through with the herbs. This recipe requires plenty of foil so that all the ingredients cook separately, albeit simultaneously.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ratatouille

3/4 cup marinara sauce
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
Half a red onion, thinly sliced
Olive oil for greasing
2 tsp Italian seasoning

Fish

55 g (4 tbsp) salted butter, room temperature
1 tbsp Dijon mustard
1 teaspoon hot Hungarian paprika
1 tsp chili powder
1 large clove of garlic, grated
4 pieces of cod weighing 120-170 g.

Rice

2 packages of microwaveable white rice (220g each)
1 tbsp chopped fresh cilantro
Zest of 1 lime + lime wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cod, yellow zucchini, rice, red onion, Italian seasonings, lime, cilantro

Cooking the dish according to the recipe:

Preheat oven or grill to 190°C.
Ratatouille:

Line a rectangular pan with aluminum foil, about half the size of the baking sheet. Pour in the marinara sauce. Add the vegetables one at a time in the following order: zucchini, squash, zucchini, squash, onion. Repeat.

Once all the vegetables are in place, drizzle them with olive oil and sprinkle with Italian seasoning. Season with salt and pepper. Cover with aluminum foil. Place on a baking sheet, place in the oven or grill, and cook for 20 minutes.
Fish:

Meanwhile, in a small bowl, combine the butter, mustard, paprika, chili powder, and garlic. Season the fish on all sides with salt and pepper. Cut 4 pieces of foil. Spread equal amounts of herb butter on the foil, then place a piece of fish on top and spread an equal amount of herb butter on top. Cover with another piece of foil.
After the ratatouille has baked for 20 minutes, remove the baking sheet from the oven and remove the top foil. Place the fish wraps on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
Rice:

Fluff the rice. Make a foil packet the size of a quarter of the baking sheet and line it with the rice, cilantro, and lime zest. Gently toss with a fork, then cover with another piece of foil and pinch the edges tightly. Place in the remaining space on the baking sheet next to the fish. Bake until the rice is heated through, another 5 minutes.
Remove the baking sheet from the oven. Carefully open the fish packets and let the steam escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.