Black Cod Ratatouille En Papillote - cooking recipe

Ingredients

Black Cod Ratatouille
2 lbs black cod, skinned
1 onion, thinly sliced
2 eggplants, thinly sliced
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
1 tomatoes, thinly sliced
2 tablespoons olive oil
1 red pepper, seeded and diced
1 garlic clove, minced
4 sprigs fresh thyme
2 tablespoons butter, cubed
sea salt & freshly ground black pepper
Herb Salad
1 bunch fresh basil, leaved picked
1 bunch fresh chives, cut into 1-inch sticks
1 bunch fresh parsley, leaves picked
1 bunch celery leaves
1 bunch fresh chervil, leaves picked
1 bunch fresh dill, coarsely chopped
1 teaspoon white balsamic vinegar
1 teaspoon olive oil
salt & freshly ground black pepper

Preparation

Preheat the oven to 400 degrees F.
For the black cod and ratatouille:
Cover a baking sheet 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. 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.
For the herb salad:
Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
For serving:
Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.