344 calories per person
For 4 people :
Ingredients: 4 back of cod of 120 g each, 2 zucchini, 1 small aubergine, half green pepper, half red pepper, 1 clove of garlic, 1 onion, 2 tomatoes, 2 tsp. olive oil, 200 g white rice parboiled 2 sprigs thyme, salt, pepper, 4 pinches fleur de sel salt Guérande.
Preparation:
Peel and slice the onion. Peel the garlic and squeeze it. Wash peppers, zucchini, tomatoes and eggplant. Cut the zucchini into thin slices. Cut the aubergine into small cubes without peeling it or making it disgorge. Peel the peppers with a thrifty knife and cut them into strips. Cut the tomatoes into quarters and seed them with a teaspoon.
Preheat the oven to 200 ° C. In a non-stick cooker, heat the olive oil and fry the onion and garlic, then, separately, the zucchini, the eggplant and lastly the peppers. Reserve vegetables as you go in a dish. Then put them all together and add the tomatoes. Salt, pepper, sprinkle with thyme and cook for 15 minutes covered.
Cut out 4 sheets of aluminum foil and place on each of the ratatouille then the cod back. Season before folding the leaves on themselves, hermetically. Cook the twists for 10 minutes. in the oven. Meanwhile, cook the steamed white rice in salted boiling water and drain it without rinsing it. Serve the papillotes open, add a pinch of salt of Guérande on the fish and put the hot rice.
Good to know :
This dish filled with vegetables and starch dispenses with the presence of bread and a vegetable entree. Go directly to dessert, and eat for example a white cheese with plums, for the supplement of calcium and vitamin C.
For 4 people :
Ingredients: 4 back of cod of 120 g each, 2 zucchini, 1 small aubergine, half green pepper, half red pepper, 1 clove of garlic, 1 onion, 2 tomatoes, 2 tsp. olive oil, 200 g white rice parboiled 2 sprigs thyme, salt, pepper, 4 pinches fleur de sel salt Guérande.
Preparation:
Peel and slice the onion. Peel the garlic and squeeze it. Wash peppers, zucchini, tomatoes and eggplant. Cut the zucchini into thin slices. Cut the aubergine into small cubes without peeling it or making it disgorge. Peel the peppers with a thrifty knife and cut them into strips. Cut the tomatoes into quarters and seed them with a teaspoon.
Preheat the oven to 200 ° C. In a non-stick cooker, heat the olive oil and fry the onion and garlic, then, separately, the zucchini, the eggplant and lastly the peppers. Reserve vegetables as you go in a dish. Then put them all together and add the tomatoes. Salt, pepper, sprinkle with thyme and cook for 15 minutes covered.
Cut out 4 sheets of aluminum foil and place on each of the ratatouille then the cod back. Season before folding the leaves on themselves, hermetically. Cook the twists for 10 minutes. in the oven. Meanwhile, cook the steamed white rice in salted boiling water and drain it without rinsing it. Serve the papillotes open, add a pinch of salt of Guérande on the fish and put the hot rice.
Good to know :
This dish filled with vegetables and starch dispenses with the presence of bread and a vegetable entree. Go directly to dessert, and eat for example a white cheese with plums, for the supplement of calcium and vitamin C.
