Roman-Style Fish with Ratatouille

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Heat a frying pan over medium heat with the olive oil. Roughly chop the onion, thinly slice the garlic, and cut the red pepper and zucchini into small bite-sized pieces.
2. Add the onion, garlic and red pepper (not the zucchini) to the hot pan. Stir every minute. When the onion is translucent, after about 4 minutes, add the zucchini and continue stirring every minute.
3. Once the zucchini has cooked for about 4 minutes and everything is lightly sautéed, add the diced tomatoes. Season with salt, black pepper and a dash of sugar, stir, then lower to low-medium heat.
4. Meanwhile, heat another frying pan over medium heat with the olive oil. Pat the cod fillets dry on paper towels, season both sides with salt and pepper, and cut each into two equal pieces (6 pieces total).
5. Put the flour in a shallow bowl and beat the eggs in another shallow bowl with salt and pepper. Coat each piece of fish in flour, then in the egg.
6. Fry the fish in a single layer, spaced apart, for 3-4 minutes per side until golden and just cooked through. Drain on paper towels.
7. For the saffron aioli, pound the garlic, saffron and a pinch of salt in a mortar to a paste. Add the mayonnaise, lemon juice and olive oil, season with salt and pepper, and whisk.
8. Simmer the vegetables for 10-15 minutes until the flavours have developed, then remove from heat. Spoon into serving dishes, top with the cod, a dollop of aioli and chopped parsley.

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