Celebrity chef Chuck Hughes shares a delicious recipe using black cod and fresh herbs!

Black cod ratatouille with herb salad

Ingredients: 

Cod

• 2 lb Canadian black cod, filleted and skinned
• 1 onion, finely sliced
• 2  eggplants, finely sliced
• 1 zucchini, finely sliced
• 1 yellow zucchini, finely sliced
• 1 tomato, finely sliced
• 2 tbsp olive oil
• 1 red pepper, seeded and diced
• 1 clove garlic, minced
• 4 sprigs fresh thyme
• 2 tbsp butter, cubed
• sea salt and pepper

Salad

• Bunch basil, picked
• Bunch chives, cut in 1-inch sticks
• Bunch parsley leaves
• Bunch celery leaves
• Bunch chervil leaves
• Bunch dill, coarsely chopped
• 1 tsp white balsamic
• 1 tsp olive oil
• salt and pepper

Method: 

Cod ratatouille:

Preheat the oven to 400F (200 C).

Cover a baking tray 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. Then 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.

Salad

Mix all the ingredients together.

Transfer the papillote to a serving plate. With a knife, cut the paper to open the papillote and garnish with the herb salad.

Prep: 30 minutes — Cooking: 20 minutes — Yield: 4

Courtesy Chef Chuck Hughes

http://www.chuckhughes.ca/