70 g Eggplant
70 g Zucchini
70 g Tomatoes
130 g Cod fillet
25 g Bulgur
2 tsp Olive oil
20 g Parsley, dill, arugula, cilantro
Lemon juicetaste
Salt taste
Peppertaste
1
We pickle fish in lemon juice and spices. Cook in a double boiler / steam bath for 10 - 15 Minutes;
2
Finely chop the half of the greens and combine with the butter;
3
We cut eggplant, zucchini and tomato in half rings. Lubricate in a sauce of oil and herbs, put in the baking dish rings of eggplant / zucchini / tomato one by one and put in a preheated oven to 200 C for 20 Minutes;
4
Sprinkle the finished ratatouille with the remaining fresh herbs. Serve with porridge and fish.
* you can make a sauce from another tomato: dip the tomato in boiling water for 1 minute, peel the skin, finely chop the pulp, season with salt / pepper and pour the vegetables with sauce before the oven.
CategoryMain Cource, PorridgeCuisineFrenchCooking MethodBakingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
70 g Eggplant
70 g Zucchini
70 g Tomatoes
130 g Cod fillet
25 g Bulgur
2 tsp Olive oil
20 g Parsley, dill, arugula, cilantro
Lemon juicetaste
Salt taste
Peppertaste