Baked Cod with Ratatouille

Topping fish with ratatouille, a classic Provencal vegetable stew, keeps it moist and tender. Serve with rice or polenta.


3 tablespoons olive oil

2 large cloves garlic, chopped

1 pound eggplant, cut into 1/2-inch chunks

2 medium zucchini, cut into 1/2-inch chunks

1 red bell pepper, cut into 1/2-inch chunks

1/2 cup onion, chopped

1 tablespoon dried oregano

1 (14 1/2 ounce) can diced tomatoes

2 tablespoons balsamic vinegar


salt and pepper, to taste

4 (6-ounce) pieces cod fillet, or other white fish

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Preheat oven to 375°.
In a large skillet, heat oil. Add garlic and cook for 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook 10 minutes. Mix in tomatoes, vinegar and honey. Cover and cook over low heat about 20 minutes until vegetables are tender but not mushy. Season with salt and pepper.
Place fish in a large baking dish that has been lightly coated with oil. Spoon ratatouille over fish. Bake 20-30 minutes, depending on thickness, until fish just turns opaque.
Serves: 4