Comestibles (An Aspiring Foodie)

Cod Ratatouille in Parchment with herbs

2 pounds cod, skinned

You want the next 5 veggies to be sliced the same size and width  (as close as possible for even cooking)

1 onion, thinly sliced

2 eggplants, thinly sliced

1 zucchini, thinly sliced

1 yellow zucchini, thinly sliced

1 tomato, thinly sliced

2 tablespoons olive oil

1 red pepper, seeded and diced

1 clove garlic, minced

4 sprigs fresh thyme

2 tablespoons butter, cubed

Sea salt and freshly ground pepper

Bunch of fresh basil, leaved picked

Bunch of fresh chives, cut into 1-inch sticks

Bunch of fresh parsley, leaves picked

Bunch of celery leaves

Bunch of fresh chervil, leaves picked

Bunch of fresh dill, coarsely chopped

1 teaspoon white balsamic vinegar

1 teaspoon olive oil

Salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Cover a baking sheet with a piece of parchment paper that is wider than the tray on each side. Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices well with salt and pepper. Lay the cod on top of the vegetables. Top with olive oil.

Top with the red pepper, garlic, and thyme. Season well 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 mix: 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!

Transfer the parchment to a serving plate. Carefully cut the paper to open the parchment and garnish with the herb mixture…