|10 min||45 min||4|
|454 gm||Atlantic Cod|
|4 tbsp||Extra virgin olive oil (divided)|
|1 tsp||Sea salt, fine (divided)|
|1 medium||Lemon (sliced)|
|1 medium||Yellow onion (sliced)|
|1 tsp||Fennel seed|
|1 tsp||Oregano, dried|
|1 medium pepper(s)||Red bell pepper (sliced)|
|1 eggplant||Eggplant (small, cut into bite-sized cubes)|
|2 medium||Zucchini (sliced)|
|1 cup||Grape tomatoes (halved)|
|1 cup||Vegetable stock/broth, low sodium|
|1 avocado(s)||Avocado (sliced)|
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Place the code on the baking sheet and drizzle with half of the olive oil and sprinkle with half of the salt. Top with lemon slices.
Bake for 15-20 minutes, or until the fish is cooked through.
In a large pot, heat the remaining oil over medium heat. Add the onion and remaining salt and cook until softened, about 5 minutes. Add the fennel, oregano, bell pepper, eggplant, zucchini, and tomatoes. Cook for 5 more minutes.
Stir in the chicken broth. Cover the pot with a lid and simmer for 30 minutes, or until vegetables are cooked.
Serve the fish topped with avocado and with a side of ratatouille. Enjoy!