Lemon Cod with Ratatouille

13 55 389
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
Lemon Cod with Ratatouille
Health Highlights


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!

Nutrition Facts

Per Portion

Calories 389
Calories from fat 208
Calories from saturated fat 29.6
Total Fat 23.1 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 17.8 g
Cholesterol 49 mg
Sodium 530 mg
Potassium 1754 mg
Total Carbohydrate 24.4 g
Dietary Fiber 11.6 g
Sugars 10.3 g
Protein 26.5 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.3
Vegetables 6.4

Energy sources